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1.
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Bring broth and 2 3/4 c. water to a simmer in large saucepan.
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2.
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Heat 1 Tbsp.
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oil in Dutch oven over high heat 3 min.
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Add in shrimp, spread proportionately in pan.
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Cook 2 min, turning once, till browned.
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Add in tomato, green chilies and juice, and 1/2 tsp.
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Cajun seasoning; boil 1 to 2 min; transfer shrimp mix to bowl.
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3.
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Reduce heat to medium-high.
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Add in remaining Tbsp.
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oil to pot.
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Add in rice and cook 1 minute, stirring till grains are glistening.
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Stir in 1 c. broth mix and remaining 1 tsp.
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Cajun seasoning and cook, stirring till liquid is just absorbed.
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Gradually add in remaining broth mix to rice, 1/2 c. at a time, stirring constantly till liquid is absorbed, 20 to 25 min more.
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Stir in shrimp mix.
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Serve immediately.
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NOTES : Canned tomatoes with green chilies give this classic Italian dish a makeover-and a bit of a kick!
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I made a few adaptations: I used vegetable broth because I was out of chicken broth, and I added the Cajun seasoning (that I think was an important addition so I included it in the recipe).
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I also used a little less than the two Tbsp.
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of extra virgin olive oil which the recipe calls for (but even with the two Tbsp., the dish is only 17% CFF).
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It was terrific-my husband and I both loved it.
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I served it with a salad of field greens (from our local farmers' market) and some steamed sugar snap peas.
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What a treat.
