Fire Roasted Shrimp Veracruz

 

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

• 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.