My turn: Shrimp dish has Creole touch

If you like spicy food and shrimp, here’s a dish for you.

I found a healthy, tasty recipe in Roosevelt County Extension Home Economist Connie Moyers’ “Fast and Fabulous” cookbook.

Quick Creole Shrimp

1 pound frozen uncooked, cleaned large shrimp, thawed

1 tablespoon Cajun seasoning

1/4 cup Zesty Italian dressing

1 clove garlic, minced

1 tablespoon chopped fresh parsley

Toss shrimp with seasonings in a bowl. Heat medium skillet on medium-high heat. Add dressing and garlic; cook and stir one minute. Stir in shrimp; cook two to three minutes until pink. Top with parsley. Serve with brown rice and peas. When every minute counts, substitute 1 tablespoon bottled minced fresh garlic.

I liked the spicy shrimp and thought it went well with the brown rice. I ate frozen, steam-in-the-bag sugar snap peas on the side.

A couple of tips:

• Look for pre-peeled shrimp. It takes a little time to peel them.

• If you want to make Cajun seasoning, the Internet has a lot of recipes.

• The dish is good with about 1/8 teaspoon garlic powder instead of the garlic clove, but I’m guessing the flavor might be a little different.