Cajun Shrimp and Vegetable Bake
4
Servings
16
Ingredients
0
Comments
Succulent shrimp rest atop a nest of spicy cajun vegetables and quinoa in this Gluten Free Dairy Free Cajun Shrimp and Vegetable Bake.
4
Servings
16
Ingredients
0
Comments
Ingredients
- 2 tablespoons Olive Oil
- ½ cups dice Onion
- 3 teaspoons mince Garlic, Cloves
- ½ cups dice Celery
- ½ cups dice Bell Pepper, Green
- ½ cups slice Okra
- 14 ounces Diced Tomatoes with Green Chiles
- ½ cups Water
- 1 tablespoon Tomato Paste
- â…› teaspoons Cayenne Pepper
- 1 tablespoon Cajun Seasoning #1
- â…› teaspoons Salt
- â…› teaspoons Black Pepper
- 2 ½ cups rinse, drain, and cook Quinoa
- ¾ cups cook Shrimp, Fresh
- 1 tablespoon Cajun Seasoning #2
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat olive oil in pan over medium heat.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat olive oil in pan over medium heat.
- Add onions, garlic, celery, and green bell pepper. Cook for 5 minutes.
- Stir in okra. Cook until all vegetables begin to soften, about 3-4 minutes.
- Stir in tomatoes, water, tomato paste, cayenne, cajun seasoning #1, salt, pepper, and quinoa.
- Cook for about 5 more minutes, until mixture begins to thicken.
- Toss shrimp in cajun seasoning #2.
- Transfer quinoa mixture to a baking pan and arrange shrimp over the top.
- Bake at 350F until brown, about 15 minutes.