I thought this recipe was surprisingly good, I made several adjustments though. First I used fresh veggies and cooked them longer in order to soften. I deglazed the pan with white wine a couple of times, no more than 3 tbps. I also added Texas Pete and a little garlic salt to the sauce. Overall it was pretty good.
To quickly thaw frozen vegetables, place them in a colander, and rinse them with hot tap water. Serve with bottled hot sauce.
Yield: 4 servings (serving size: 1 1/2 cups shrimp mixture and 1/2 cup rice)
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Amount per serving
- Calories: 391
- Calories from fat: 17%
- Fat: 7.4g
- Saturated fat: 1.1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.5g
- Protein: 40.2g
- Carbohydrate: 41.6g
- Fiber: 4.7g
- Cholesterol: 259mg
- Iron: 8mg
- Sodium: 988mg
- Calcium: 152mg
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 1 tablespoon vegetable oil
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon ground red pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 cup frozen chopped onion, thawed
- 1 cup frozen diced green pepper, thawed
- 1 cup chopped celery
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 (14.5-ounce) can diced tomatoes with onion and garlic
- 1 (14.5-ounce) can no salt-added diced tomatoes
- Cook rice according to package directions, omitting salt and fat.
- While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add Old Bay, red pepper, and shrimp; sauté 1 minute. Remove from pan.
- Add onion, green pepper, celery, and garlic to pan; sauté 4 minutes or until tender. Add oregano, thyme, and tomatoes; bring to a boil. Reduce heat to medium-low; cook 5 minutes. Return shrimp to pan; cook 2 minutes or until shrimp are done. Serve over rice.
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