Recipe: Cajun Shrimp Saute (using stewed tomatoes, Contadina, 1986)

CAJUN SHRIMP SAUTE

1 cup diagonally sliced celery
1 cup thinly sliced red, green, or yellow pepper strips
1 cup thinly sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons butter
1 tablespoon oil
1 3/4 cups (one 14 1/2 ounce can) Contadina Stewed Tomatoes and juice
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup (1-inch slices) fresh or frozen okra
1/2 pound cleaned fresh or frozen raw shrimp
3 cups hot cooked rice (for serving)

Saute celery, peppers, mushrooms, and onion in butter and oil in large skillet.

Stir in tomatoes and juice, thyme, salt, red pepper flakes, and okra. Heat to boiling. Reduce heat; boil gently 5 minutes or until okra is just tender.

Stir in shrimp; cook additional 5 minutes or until shrimp just turns pink.

Serve over hot cooked rice.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Quick and Easy Cooking from Contadina, Carnation Co., 1986