Fire Roasted Tomato-Shrimp Veracruz

Muir Glen Fire Roasted Tomato-Shrimp Veracruz


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

Prep time: 15 minutes  |  Total time: 15 minutes

You'll love this simple shrimp dish flavored with orange peel and fresh thyme. Best of all, it's ready in just 15 minutes!

Preparation & Directions

  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.

High Altitude (3500-6500 ft): No change.

Serve this saucy shrimp mixture over rice or couscous, or with crusty French bread. Add a tossed salad to complete the meal.

We recommend using organic ingredients where available. For more information see Why Organic?