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Fire-Roasted Tomato-Shrimp Veracruz

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  • Prep 15 min
  • Total 15 min
  • Ingredients 7
  • Servings 4
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Qué Rica Vida Cocina
Updated Mar 12, 2008
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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 Information

140 Calories, 4 1/2g Total Fat, 18g Protein, 6g Total Carbohydrate, 3g Sugars

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;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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  • Muir Glen is a registered trademark of Small Planet Foods, Inc., used with permission.
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