FIRE ROASTED SHRIMP VERACRUZ

Fire Roasted Shrimp Veracruz image

What's not to love about a shrimp dish flavored with orange peel and fresh thyme that's ready in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive or vegetable oil
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1/4 cup sliced green onions (4 medium)
1 fresh jalapeño or serrano chile, seeded, finely chopped
1 teaspoon grated orange peel
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

Steps:

In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.

Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 160 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g