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Ingredients
- 5 plum tomatoes, cut into 1/4 inch slices
- 1 12 oz jar roasted red bell peppers, drained and chopped
- 1/2 cup Italian Dressing
- 1 1/2 lbs unpeeled, large fresh shrimp
- 1/2 cup Bisquick
- 1 tbsp cajun seasoning (Salt free)
- 3 tbsp butter, divided
- 2 cups shredded provelone cheese
- Fresh parsley, for garnish
Directions
- Combine tomatoes, peppers and dressing. Spread evenly into 4 (1 1/2 cup) greased individual baking dishes. Set aside.
- Peel and de-vein shrimp.
- Combine baking mix and cajun seasoning. Dredge shrimp in this mixture.
- Melt 1 1/2 tbsp butter in a large, non-stick skillet over medium heat. Add half of the shrimp, cook, stirring constantly, for 3 to 5 minutes or until shrimp turn pink. Repeat with remaining butter and shrimp.
- Spoon shrimp evenly over tomato mixture in baking dishes. Sprinkle with cheese.
- Broil 5 inches from heat source for 3 minutes or until cheese is lightly browned.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 4 servings | |
| Calories 447 | |
| Calories from Fat 202 | 45% |
| Total Fat 22.91g | 29% |
| Saturated Fat 8.05g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 282mg | 94% |
| Sodium 1018mg | 42% |
| Potassium 708mg | 20% |
| Total Carbs 22.22g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 9.14g | 6% |
| Protein 37.51g | 60% |
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