Another Quick and Easy Weeknight Dinner Idea!!

Cajun Shrimp and Rice

Total Time: 20 min

Prep: 14 min

Cook: 6 min
Yield: 4 servings

Level: Easy

 

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and deveined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving (optional)

Directions

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Let's Have Breakfast for Dinner!

Roasted Vegetable Frittata

Total Time: 1 hr 10 min

Prep: 10 min

Cook: 1 hr 0 min
Yield: 6 to 8 servings
Level: Easy

Ingredients

• 1 small zucchini, 1-inch diced
• 1 red bell pepper, seeded and 1 1/2-inch diced
• 1 yellow bell pepper, seeded and 1 1/2-inch diced
• 1 red onion, 1 1/2-inch diced
• 1/3 cup good olive oil
• Kosher salt and freshly ground black pepper
• 2 teaspoons minced garlic (2 cloves)
• 12 extra-large eggs
• 1 cup half-and-half
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon unsalted butter
• 1/3 cup chopped scallions, white and green parts (3 scallions)
• 1/2 cup grated gruyere cheese

Directions

Preheat the oven to 425 degrees F.

Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.