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

Serve with long-grain rice tossed with garlic and almonds.

Recipe by Cooking Light July 1999

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Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

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Directions

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  • Combine the flour, thyme, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large nonstick skillet over medium-high heat. Add the shrimp, and sauté 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; sauté 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar.

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Nutrition Facts

196 calories; calories from fat 24%; fat 5.3g; saturated fat 0.8g; mono fat 2.7g; poly fat 1g; protein 19.7g; carbohydrates 17.2g; fiber 2.2g; cholesterol 129mg; iron 3.9mg; sodium 453mg; calcium 106mg.
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