Shrimp & veggie Stuff
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 210.6
- Total Fat: 6.9 g
- Cholesterol: 221.0 mg
- Sodium: 644.5 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.7 g
- Protein: 25.8 g
View full nutritional breakdown of Shrimp & veggie Stuff calories by ingredient
Introduction
Mostly veggies and some shrimp. Better when all veggies are fresh from the garden or farmer's market, but frozen will do in a pinch when you need a quick dinner. Good over rice. Mostly veggies and some shrimp. Better when all veggies are fresh from the garden or farmer's market, but frozen will do in a pinch when you need a quick dinner. Good over rice.Number of Servings: 8
Ingredients
-
2 pounds peeled, devained shrimp
1 cup bell pepper chopped
1 medium yellow onion chopped
2 large cloves garlic minced
1 jalepeno pepper seeded and chopped finely
1 medium red tomato
1 cup frozen okra slices
1/2 cup frozen sweet kernal corn
1 10 oz can Rotell diced tomatoes (original)
2 cups tomato canned sauce
3 tbs Extra virgin olive oil
2 cups water
2 tbs Zataran's seasoning (optional)
Salt & black pepper to taste
Tips
Stir often. you can add a little more water of tomato sauce if you wan a thinner sauce.
If you decide to use chicken instead of shrimp it is good to exchange water for 98% fat free chicken broth.
Directions
First in a large skillet saute chopped bell pepper, onion, jalepeno pepper, tomato & garlic over high heat untill veggies start to soften. Season to taste with salt and black pepper. (I also add Zataran's about a tbsp.)
STIR OFTEN
While this is going on, peel and devain 2 lbs of shrimp.
Add can of Rotell and 1 cup of water. Continue to boil and stir till bubbly and veggies are soft. Add frozen okra & corn. Bring back to boil.
Add 2nd cup of water an tomato sauces. Stir often. lower to medium heat, cover and simmer about 5 minutes.
Uncover, make sure the mixture has a nice bubling heat if not turn up a little, but not too much. you don't wanna burn the sauce, however you want your shrimp to cook.
Stir in shrimp making sure all are covered by liquid. Replace lid and simmer 2-3 more minutes depending on how done you like your shrimp.
Pour over rice or eat as is.
You can sub boneless, skinless cubed chiken breast in place of the shrimp. But if you do add the chicken early to insure thoughly cooked.
Serving Size: about 8 1 cup servimgs
Number of Servings: 8
Recipe submitted by SparkPeople user BILLIED07.
STIR OFTEN
While this is going on, peel and devain 2 lbs of shrimp.
Add can of Rotell and 1 cup of water. Continue to boil and stir till bubbly and veggies are soft. Add frozen okra & corn. Bring back to boil.
Add 2nd cup of water an tomato sauces. Stir often. lower to medium heat, cover and simmer about 5 minutes.
Uncover, make sure the mixture has a nice bubling heat if not turn up a little, but not too much. you don't wanna burn the sauce, however you want your shrimp to cook.
Stir in shrimp making sure all are covered by liquid. Replace lid and simmer 2-3 more minutes depending on how done you like your shrimp.
Pour over rice or eat as is.
You can sub boneless, skinless cubed chiken breast in place of the shrimp. But if you do add the chicken early to insure thoughly cooked.
Serving Size: about 8 1 cup servimgs
Number of Servings: 8
Recipe submitted by SparkPeople user BILLIED07.