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How to Make Flan
Peruvian Arroz con Pollo
Fire-Roasted Tomato-Shrimp Veracruz
fire-roasted tomato-shrimp veracruz
tablespoon olive oil
lb uncooked peeled deveined medium shrimp, tails removed (if desired)
cup sliced green onions (4 medium)
fresh jalapeño or serrano chile, seeded, finely chopped
teaspoon grated orange peel
teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
In 12-inch skillet, heat oil over medium-high heat. Add shrimp, green onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
2008 © and ®/™ of General Mills
Muir Glen is a registered trademark of Small Planet Foods, Inc., used with permission.
© 2018 ®/TM General Mills All Rights Reserved
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