Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

To quickly thaw frozen vegetables, place them in a colander, and rinse them with hot tap water. Serve with bottled hot sauce.

Marge Perry
Recipe by Cooking Light April 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

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  • 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.

Nutrition Facts

391 calories; calories from fat 17%; fat 7.4g; saturated fat 1.1g; mono fat 3g; poly fat 1.5g; protein 40.2g; carbohydrates 41.6g; fiber 4.7g; cholesterol 259mg; iron 8mg; sodium 988mg; calcium 152mg.
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