CAJUN SHRIMP AND TOMATOES

Cajun Shrimp and Tomatoes image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

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5 plum (Roma) tomatoes, cut into 1/4-inch slices
1 jar (12 oz) roasted red bell peppers, drained, chopped
1/2 cup Italian dressing
1/2 cup Original Bisquick™ mix
1 tablespoon salt-free Cajun seasoning
1 1/4 lb uncooked large shrimp, peeled, deveined
3 tablespoons butter
2 cups shredded provolone cheese (8 oz)
Chopped fresh parsley, if desired

Steps:

Lightly spray 4 (12-oz) individual baking dishes (ramekins) with cooking spray. In medium bowl, mix tomatoes, roasted peppers and dressing. Divide evenly among baking dishes.
In shallow bowl, stir together Bisquick mix and Cajun seasoning. Coat shrimp with mixture. In 10-inch nonstick skillet, melt half of the butter over medium heat. Add half of the shrimp; cook 3 to 5 minutes, stirring constantly, until shrimp are pink. Repeat with remaining butter and shrimp. Spoon shrimp over tomato mixture in each baking dish.
Set oven control to broil. Sprinkle 1/2 cup of the cheese over shrimp in each baking dish. Broil with tops 5 inches from heat 3 minutes or until cheese is melted and light golden brown. Garnish with parsley.

Nutrition Facts : Calories 549, Carbohydrate 23 g, Fat 2 1/2, Fiber 4 g, Protein 41 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1464 mg