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Prep 20min
Total1hr20min
Servings6
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Ingredients
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
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Steps
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.
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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.
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