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
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
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.
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?