• 2 tablespoons Dierbergs olive oil
• 1 package (12 ounces) Dierbergs Fresh Cut Mini Sweet Pepper Mix
• ½ cup sliced celery
• 2 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 teaspoon Italian herb seasoning
• 1 can (14.5 ounces) Dierbergs petite diced tomatoes
• 2 teaspoons Worcestershire sauce
• 1 pound (31 to 40 count) medium shrimp, peeled and deveined (EZ Peel)
• 2 packages (10 ounces each) Dierbergs Fresh Cut cauliflower rice
• ¼ cup water
• Pinch salt

FOR SHRIMP: In large skillet, heat olive oil over medium-high heat. Add pepper mix, celery, garlic, and seasonings; cook stirring occasionally until peppers are crisp-tender, about 3 minutes. Stir in tomatoes and Worcestershire. Reduce heat, cover, and cook until onion is crisp-tender, about 8 minutes. Stir in shrimp; cover and cook stirring frequently 2 minutes. Remove from heat; let stand until shrimp are pink and opaque, about 1 to 2 minutes.

 

FOR CAULIFLOWER RICE: Place cauliflower rice in large microwave-safe bowl. Stir in water and salt; cover and microwave high 6 minutes, stirring halfway through cooking time. Let stand covered 2 to 3 minutes. Drain if necessary.

Servings: 4
Serving Size: Per serving without Cauliflower Rice

Per Serving
Calories: 164
Cholesterol: 103 mg
Fat: 8 g
Sodium: 632 mg
Carbohydrates: 11 g
Protein: 13 g
Fiber:
Saturated Fat: N/A