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Fire-Roasted Tomato-Shrimp Veracruz

Name: Fire-Roasted Tomato-Shrimp Veracruz
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 lb uncooked peeled deveined medium shrimp, tails removed (if desired); 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 or 1/2 teaspoon dried thyme leaves; 1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

Prep 15 min
Total 15 min
Ingredients 7
Servings 4

Ingredients

1 tablespoon olive oil
1 lb uncooked peeled deveined medium shrimp, tails removed (if desired)
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 or 1/2 teaspoon dried thyme leaves
1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

Directions

1

In 12-inch skillet, heat oil over medium-high heat. Add shrimp, green 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 firm, and sauce is slightly thickened.

Nutrition Facts

Serving Size: 1 Serving

Calories: 140

Calories from Fat: 40

Total Fat: 4 1/2g; 7%

Saturated Fat: 1/2g; 4%

Trans Fat: 0g

Cholesterol: 160mg; 54%

Sodium: 320mg; 13%

Potassium: 400mg; 11%

Total Carbohydrate: 6g; 2%

Dietary Fiber: 1g; 6%

Sugars: 3g

Protein: 18g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 15%; 15%

Calcium: 8%; 8%

Iron: 20%; 20%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;