Fast & Easy

Shrimp & Creamy Cajun Sauce

with Vegetable Rice & Tomato Relish

30 MIN

2 Servings

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From the Test Kitchen

This bright meal is brimming with zesty flavors. We’re serving spiced shrimp (coated with paprika, thyme, a hint of cayenne pepper, and more) over a bed of rice tossed with carrots and smoky poblano pepper. It all finds cooling balance from a drizzle of our tangy sour cream dressing.
12 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
½ cup Long Grain White Rice
1 Poblano Pepper
4 oz Grape Tomatoes
6 oz Carrots
2 Scallions
¼ cup Sour Cream
2 Tbsps Crème Fraîche
2 Tbsps Sweet Pickle Relish
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & make the tomato relish

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced green tops of the scallions, pickle relish, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired.

3 Cook the vegetables & finish the rice

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Make the sauce

Meanwhile, in a bowl, combine the sour cream, crème fraîche, 1 tablespoon of water, a drizzle of olive oil, and a pinch of the spice blend. Taste, then season with salt and pepper if desired.

5 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Add a drizzle of olive oil; season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp, tomato relish, and sauce. Enjoy!