FIRE ROASTED TOMATO-SHRIMP VERACRUZ

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FIRE ROASTED TOMATO-SHRIMP VERACRUZ image

Yield 4 people

Number Of Ingredients 7

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:

  • 1. In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently. 2. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.

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