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Caribbean Confetti Shrimp

Yield 4 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)
Buy peeled and deveined shrimp because it's a real timesaver. Start cooking the rice first, so it will be done at about the same time as the shrimp.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 1/2 cup red bell pepper strips
  • 1/2 cup green bell pepper strips
  • 2 garlic cloves, minced
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon black pepper
  • 8 pimento-stuffed olives, halved
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 2 bay leaves
  • 1 pound peeled, deveined medium shrimp
  • 1 cup frozen green peas, thawed
  • 2 cups hot cooked long-grain rice

Nutrition Information

  • calories 306
  • caloriesfromfat 15 %
  • fat 5.1 g
  • satfat 0.8 g
  • monofat 2.5 g
  • polyfat 1 g
  • protein 22.9 g
  • carbohydrate 41.3 g
  • fiber 3.4 g
  • cholesterol 129 mg
  • iron 4.5 mg
  • sodium 759 mg
  • calcium 105 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, bell peppers, and garlic; sauté 3 minutes. Add vinegar and next 4 ingredients (vinegar through bay leaves); bring to a boil. Cover, reduce heat to medium, and cook 5 minutes. Add shrimp; cover and cook 4 minutes. Add peas; cover and cook 1 minute. Discard bay leaves. Serve with rice.