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The Big Easy Spicy Shrimp

Prepare this Big Easy dish that's big on flavor! Shrimp, sautéed vegetables and spicy chiles combine in a zesty recipe that delivers the Cajun flavors of Louisiana. The delicious blend of canned tomatoes and spaghetti sauce also add plenty of vitamins A and C and lycopene.

Recipe by Canned Food Alliance
dinner, nut free, main-dish, memorial day


  • 2 tablespoons butter
  • 1 medium red bell pepper, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 cup thinly sliced celery
  • 1 can (26 1/2 ounces) traditional-flavor spaghetti sauce
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 2 pounds large shrimp, peeled and deveined


  1. Melt the butter in a large Dutch oven over medium heat.
  2. Stir in bell pepper, onion and celery.
  3. Cover and cook for 5 minutes, stirring 2 or 3 times, until vegetables are tender, yet still crisp.
  4. Meanwhile, combine spaghetti sauce and diced tomatoes with chilies in a separate, medium saucepan over medium heat.
  5. Cover, bring to a boil then reduce heat and simmer for 10 minutes.
  6. Add shrimp to the Dutch oven and increase heat to high.
  7. Cook 2 to 3 minutes while tossing, until shrimp are pink and just opaque in the center.
  8. Add sauce; stir well and return to a simmer.
  9. Serve shrimp over rice.