Shrimp "Jumbalaya"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Bag Medium Frozen Shrimp (60-80, peeled, deveined) (You do not have to dethaw the shrimp)1 Medium Onion (chopped)1/2 Cup Bell Pepper (chopped)1 8oz Can Tomato Sauce1/2 to 3/4 10oz can Ro Tel (varies according to spiciness desired)1.5 Tbsp Chicken Bouillon Powder2 Cups Instant White Rice
1.) Prepare instant rice according to packaging instructions. Set aside.
2.) In a large saucepan add chopped veggies, 3 tablespoons of water and chicken bouillon powder. Cook until almost done. (Add a little more water if it starts to evaporate before they are almost done, but you don't want it too juicy. The shrimp will create juice as they cook.)
3.) Add Ro Tel, Tomato Sauce, and Shrimp to the saucepan. Mix up so that all shrimp are covered or coated with sauce. Cover.
4.) Cook covered on medium for about 10 minutes or until shrimp are pink and cooked thoroughly. Do not overcook shrimp.
5.) Serve over rice.
Serving size varies: Makes 2-4 servings. You can either make this dish alone for a great dinner (which will create about 2 or 3 servings), or you can make smaller portion servings and serve with a side salad and steamed veggies like brocolli (which will create about 3 or 4 servings.)
Number of Servings: 4
Recipe submitted by SparkPeople user AMCNEMAR.
2.) In a large saucepan add chopped veggies, 3 tablespoons of water and chicken bouillon powder. Cook until almost done. (Add a little more water if it starts to evaporate before they are almost done, but you don't want it too juicy. The shrimp will create juice as they cook.)
3.) Add Ro Tel, Tomato Sauce, and Shrimp to the saucepan. Mix up so that all shrimp are covered or coated with sauce. Cover.
4.) Cook covered on medium for about 10 minutes or until shrimp are pink and cooked thoroughly. Do not overcook shrimp.
5.) Serve over rice.
Serving size varies: Makes 2-4 servings. You can either make this dish alone for a great dinner (which will create about 2 or 3 servings), or you can make smaller portion servings and serve with a side salad and steamed veggies like brocolli (which will create about 3 or 4 servings.)
Number of Servings: 4
Recipe submitted by SparkPeople user AMCNEMAR.
Nutritional Info Amount Per Serving
- Calories: 278.5
- Total Fat: 1.9 g
- Cholesterol: 221.0 mg
- Sodium: 1,336.0 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 1.9 g
- Protein: 27.2 g
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