Spicy Pepper Shrimp

prep time:: 0 min

Serving size: 4

ingredients

3 1/2 oz long-grain brown rice -- (can by boil-in-bag)
1 tbsp olive oil
1 C yellow bell pepper -- chopped
1 tbsp jalapeno -- chopped, seeded
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper
1 1/2 lbs medium shrimp -- peeled and deveined
1 tbsp lime juice
14 1/2 oz diced tomatoes- no salt added -- drained

directions

Cook rice according to package directions.

While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and jalapeno; saute 4 minutes. Add salt, black pepper, red pepper,and shrimp; cook 2 minutes or until shrimp are done. Stir in juice and tomatoes; cook 2 minutes or until thoroughly heated. Serve over rice.

Source: “Cooking Light Annual Recipes 2003”

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 314 Calories; 7g Fat (20.8% calories from fat); 37g Protein; 23g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol; 388mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Source: Jennifer