| 2 | tablespoons lime juice |
| 2 | teaspoons cornstarch |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed |
| 1 | large yellow bell pepper, chopped (1 1/2 cups) |
| 1 | large red bell pepper, chopped (1 1/2 cups) |
| 1 | medium onion, chopped (1/2 cup) |
| 1/3 | cup Progresso® chicken broth (from 32-oz carton) |
| 2 | cloves garlic, finely chopped |
| 1/8 | teaspoon ground red pepper (cayenne) |
| 2 | tablespoons chopped fresh cilantro |
Serve with...
Spicy Tortilla Chips
Total Time:
20 min
| 1. | In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour. |
| 2. | Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm. |
|
| Enhance the southwest flavor by serving with steamed fresh broccoli spears sprinkled with a little grated lime peel. |
|
| One medium lime will give you enough juice for this recipe. |
Nutrition Information:
90 ( 10); 1g ( 0g, 0g); 110mg; 280mg; 8g ( 1g, 5g); 13g 50%; 120%; 4%; 15% 0 ; 1 ; 1 1/2 1/2