In 1803, the United States purchased the Louisiana Territory from France. Soon after, Rue Bourbon was renamed Bourbon Street, but the French influence over food and culture remains. The Cajun seasoning on these succulent shrimp adds just the right amount of "ooo-wee!" while the tomato sauce with fresh veggies is classic Creole all the way. Cook up this low-calorie beaut tonight and let the good times roll!
Bring a small pot with rice and 1 ½ cups water to a boil. Reduce heat to low, cover, and cook until tender, 18-20 minutes. While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim ends off celery and cut into ¼" dice. Stem, seed, and cut green bell pepper into ¼" dice. Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse shrimp, pat dry, and season with 2 tsp. Cajun seasoning (reserve remaining for sauce).
Sear the Shrimp
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add shrimp to hot pan and sear on one side until browned, 2-3 minutes. Remove to a plate. Reserve pan; no need to wipe clean. Shrimp will finish cooking in a later step.
Cook the Tomato Sauce
Add 2 tsp. olive oil to pan used to cook shrimp. Reduce heat to medium and add celery and green bell pepper. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes. Add garlic, white portions of green onions, and half the remaining Cajun seasoning and cook 1 minute. Add diced tomato, bring to a boil, and cook 2 minutes. Taste, and add remaining Cajun seasoning if desired. Sauce should be chunky, but not too thick. Add 1-2 Tbsp. water if needed.
Finish the Shrimp
Add shrimp to tomato sauce and cook until shrimp reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Remove from burner.
Plate the Dish
Place a serving of rice on a plate. Spoon shrimp and tomato sauce around rice. Garnish with green portions of green onions.