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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 364.2
  • Total Fat: 9.5 g
  • Cholesterol: 221.0 mg
  • Sodium: 1,153.9 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 29.6 g

View full nutritional breakdown of Shrimp with Peppers and Corn (Serves 4) calories by ingredient
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Shrimp with Peppers and Corn (Serves 4)

Submitted by: DLR4499


Number of Servings: 4

Ingredients

    1 pkg of Risotto, Garden Primavera
    1 14.5oz can of diced tomatoes
    1/2 tsp salt
    1/2 tsp black pepper
    1/2 tsp paprika
    2 tbls olive oil
    1 cup of diced green peppers
    1 cup frozen corn. thawed
    2 cloves garlic, minced
    1lb of raw shrimp, deveined
    Italian parsley

Directions

Cook risotto according to package instructions. Add diced tomatoes and 1/2 the salt/pepper/paprika mixture and let it heat through. Place a lid to keep warm.

In a skillet, heat oil over medium-high heat. Add peppers and corn. Cook, stirring occasionally, for 3 to 4 minutes. Stir in garlic. Sprinkle shrimp with the remaining salt/pepper/paprika mixture. Add shrimp to skillet. Cook until shrimp are opaque and peppers are crisp tender (2 to 5 minutes).

Serve shrimp mixture over rice; sprinkle with parsley.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DLR4499.





TAGS:  Fish | Dinner | Fish Dinner |

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