Cajun Shrimp Casserole

So occasionally I don't use my crockpot.. and this recipe is NOT a crockpot recipe and it has so much flavor! Lucy literally helped with from start to finish. She wasn't a fan of the taste but me and Matt sure loved it! 




Recipe borrowed from: http://www.thisgalcooks.com/cajun-shrimp-quinoa-casserole/
Image is my own

Ingredients:
  • ¾ lb large shrimp, peeled and deveined
  • 4 medium tomatoes, cut into chunks
  • 1 jalapeno, seeded and chopped (I omitted this)
  • ½ C chopped sweet onion
  • 2 cloves of garlic, minced
  • 1 tbsp tomato paste (totally spaced on buying this.. I used Ketchup!)
  • 3 tbsp olive oil (I used coconut oil)
  • 2½ tsp cajun seasoning
  • Salt and pepper to taste
  • 2½ C cooked quinoa (forgot to buy this so I used couscous)
  • 1 C shredded fontina cheese (I used mozzarella)
  • Fresh cilantro for garnish


Preparation:

  1. Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
  2. Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.
  3. Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
  4. Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with the fontina cheese.
  5. Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.
  6. Garnish with fresh cilantro.

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