Sometimes I like to include a recipe on this blog simply because we really liked it, and I want to remember to make it again.

This dish requires a pound of shrimp, a medium onion, a red, orange or yellow bell pepper, one or two cloves of garlic, about a half cup of frozen corn, a 15oz. can of chopped tomatoes, and Cajun seasoning.

Sauté the chopped onion and peppers in a little olive oil. Add the minced garlic and corn. Stir for a minute before adding the can of tomatoes. Season with salt and pepper. Heat to combine and set aside in a bowl.

Wipe out the sauté pan and add about a tablespoon of olive oil. Cook the shrimp until pink. Only takes a couple of minutes. Season with a little salt and pepper, and a teaspoon or more of cajun seasoning.

Return the veggies to the pan with the shrimp. Toss to combine. A squeeze of lemon juice brightens things up.

Serve over rice. A sprinkle of parsley adds a touch of freshness.