Fire-Roasted Tomato-Shrimp Veracruz

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Prep 15 min
Total 15 min
Ingredients 7
Servings 4

Ingredients

tablespoon olive oil

lb uncooked peeled deveined medium shrimp, tails removed (if desired)

1/4

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

Directions

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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

Nutrition Facts

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 40

% Daily Value

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;