The recipe is called “Slow-Cooker Cajun Shrimp and Rice”, but this looks more like a stew to me, no? Read my notes below and you’ll see that my choice of using brown rice might have been what turned this slow-cooker meal into more of a stew. Not that it really mattered, as Nick and I still devoured this meal for three nights straight.
I seriously love shrimp. I could eat it each and every night, if I could. But I don’t, because variety is important. While shrimp is high in selenium, omega-3, and a special kind of carotenoid called astazanthin (it has many anti-inflammatory properties), it’s also pretty high in cholesterol. But let’s be honest, most research suggests saturated fat is the main culprit for increasing your cholesterol numbers, and shrimp is a low saturated fat food (making it a great substitute for that burger you’re about to eat. )
|I didn’t use wild rice, as the recipe suggested. If I make this again, I will. I actually used all brown rice, and I think it cooked much faster than wild rice, and became more starchy. Oops! It was still delicious.|
1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning.
|Estimated Nutrition Facts for 1/6th of recipe|