| 1 | tablespoon olive or vegetable oil |
| 1 | lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed |
| 1/4 | cup sliced green onions (4 medium) |
| 1 | fresh jalapeño or serrano chile, seeded, finely chopped |
| 1 | teaspoon grated orange peel |
| 1 | teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves |
| 1 | can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained |
Serve with...
Cumin Confetti Rice
Total Time:
22 min
| 1. | In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently. |
| 2. | Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.
|
| No change. |
|
| Serve this saucy shrimp mixture over rice or couscous, or with crusty French bread. Add a tossed salad to complete the meal.
|
Nutrition Information:
140 ( 40); 4 1/2g ( 1/2g, 0g); 160mg; 320mg; 6g ( 1g, 3g); 18g 10%; 15%; 8%; 20% 0 ; 1 ; 2 1/2 ; 1/2 1/2