Fire Roasted Tomato-Shrimp Veracruz
Nicole
ingredients
- 1 T olive oil
- 1 lb. medium raw shrimp, shelled and deveined, tails removed (if desired)
- 4 medium green onions, sliced,(about 1/4 c.)
- 1 medium fresh jalapeño or Serrano chile, stemmed, seeded, and finely chopped
- 1 t. grated orange zest
- 1 t. chopped fresh thyme leaves or 1/2 t. dried thyme leaves
- One 14 1/2 oz. can Muir Glen organic Fire Roasted Diced Tomatoes, undrained
directions
- 1
In a 12-inch skillet, heat the olive oil over medium-high heat. Cook the shrimp, green onions, chile, orange zest, and thyme in the oil for one minute, stirring frequently.
- 2
Stir in the tomatoes. Heat the mixture until it boils. Reduce the heat; simmer, uncovered, for about 5 minutes, or until shrimp are pink and firm and sauce is slightly thickened, stirring occasionally.
Per Serving, About:
Calories: 180, Protein: 24g, Carbohydrate: 7g, Dietary Fiber: 1g, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 172mg, Calcium: 88mg, Sodium: 400mg
Source: Nicole
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