Alli Sizzlin' Shrimp with Black-Eyed Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Crisco Pure Vegetable Oil, 1 tbsp Chili powder, 1/2 tsp Cinnamon, ground, 1/8 tsp Shrimp, raw, 20 large, peeled and finely choppedRed Onions, raw, 1 small peeled andfinely choppedRed Chile Peppers, sliced, ribbed, seeded and finely chopped 1 small Garlic, peeled and finely chopped1 clove Honey, 1 tbsp Lime Juice, 3 tbspLemon juice, 3 tbsp Black-eyed peas 1 can rinsed and drained
1. In a medium bowl, mix the oil, chili powder, and cinnamon. Add the peeled and deveined shrimp, stir, and let stand at room temperature for1 hour or refrigerate for up to 4 hours.
2. In another medium bowl, mix the finely chopped red onion, finely chopped red pepper, finely chopped garlic clove, honey, and lemon and lime juices. Stir in the black-eyed peas.
3. Place a large nonstick skillet over medium-high heat until hot. Add the shrimp and cook for 4 minutes per side, or until the shrimp have changed color. Serve with the black-eyed peas.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMY1702135.
2. In another medium bowl, mix the finely chopped red onion, finely chopped red pepper, finely chopped garlic clove, honey, and lemon and lime juices. Stir in the black-eyed peas.
3. Place a large nonstick skillet over medium-high heat until hot. Add the shrimp and cook for 4 minutes per side, or until the shrimp have changed color. Serve with the black-eyed peas.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMY1702135.
Nutritional Info Amount Per Serving
- Calories: 182.3
- Total Fat: 4.8 g
- Cholesterol: 53.2 mg
- Sodium: 62.5 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 5.0 g
- Protein: 10.2 g
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