Description
A recipe for Fire Roasted Tomato-Shrimp Veracruz

Ingredients

• 1 tablespoon olive oil
  
• 1 lb uncooked peeled deveined medium shrimp, tails removed (if desired)
  
• 4 medium green onions, sliced (1/4 cup)
  
• 1 medium fresh jalapeño or serrano chile, seeded, finely chopped
  
• 1 teaspoon grated orange peel
  
• 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  
• 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

Preparation
Prep Time: 15 Minutes | Start to Finish: 15 Minutes

1. In 12-inch skillet, heat oil over medium-high heat. Cook shrimp, green onions, chile, orange peel and thyme in oil 1 minute, stirring frequently.

2. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until shrimp are pink and firm and sauce is slightly thickened, stirring occasionally.

High Altitude (3500 to 6500 ft): No change.

Nutrition
1 Serving: Calories 140 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 0.5g); Cholesterol 160mg; Sodium 320mg; Total Carbohydrate 6g (Dietary Fiber 1g); Protein 18g

% Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20%

Exchanges: 1 Vegetable, 2 1/2 Very Lean Meat, 1/2 Fat

Carbohydrate Choices: 1/2

Muir Glen is a registered trademark of Small Planet Foods, Inc. (c)2007 Small Planet Foods, Inc.

Serves
4 servings

Variations
no information available