A fusion of Italian and Cajun flavors makes this shrimp dish a crowd-pleaser.
1 cup Redpack Multi-Purpose Marinara Sauce
1 cup Red Gold Petite Diced Tomatoes, drained
2 ½ tsp Cajun seasoning,
(we used Tony Chachere’s)
2 Tbsp onion, chopped
2 Tbsp parsley, chopped
1 lb shrimp, peeled, deveined & chopped
French bread, browned in butter on each side.
Mix all ingredients and simmer for 15 minutes.
To serve: On grilled toast, place a tablespoon of mixture on bread, place under broiler to reheat.
Serving suggestion: Serve with a side of garlic cheese grits.