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.

Recipe by Cooking Light June 1999

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Yield:
4 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)
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Ingredients

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Directions

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  • 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.

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Nutrition Facts

306 calories; calories from fat 15%; fat 5.1g; saturated fat 0.8g; mono fat 2.5g; poly fat 1g; protein 22.9g; carbohydrates 41.3g; fiber 3.4g; cholesterol 129mg; iron 4.5mg; sodium 759mg; calcium 105mg.
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