Today's Special: Fire Roasted Tomato-Shrimp Veracruz

by partysugar 11

Who says dishes that are packed with complex flavors have to take forever to make? Certainly not PartySugar, because I'm proposing that we make an intriguing and delectable dinner tonight in a little over 15 minutes! Shrimp is the perfect ingredient for quick cooking because it takes on the taste of the flavorings. In this case the surprising combination of jalapeño, orange peel, and thyme create a shrimp that is spicy, scrumptious, and full of layers. Serve the shrimp and tomato sauce over brown rice or whole wheat couscous for a healthy and delicious meal. Pair with a cold beer and you're in business. Make your grocery list and read more

Fire Roasted Tomato-Shrimp Veracruz
From Oprah

1 tbsp. olive oil
1 pound medium raw shrimp, shelled and deveined, tails removed (if desired)
4 medium green onions, sliced (about 1/4 cup)
1 medium fresh jalapeño or serrano chile, stemmed, seeded and finely chopped
1 tsp. grated orange zest
1 tsp. chopped fresh thyme leaves or 1/2 tsp. dried thyme leaves
1 14 1/2-oz. can fire-roasted diced tomatoes, undrained. (If fire-roasted tomatoes are unavailable, use regular canned diced tomatoes.)

1. In a 12-inch skillet, heat the olive oil over medium-high heat. Cook the shrimp, green onions, chile, orange zest and thyme in the oil for 1 minute, stirring frequently.
2. Stir in the tomatoes. Heat the mixture until it boils.
3. Reduce the heat; simmer, uncovered, for about 5 minutes, or until shrimp are pink and firm and sauce is slightly thickened, stirring occasionally.

Serves 4.

Nutritional information: 180 calories, 5 grams fat, 1 gram saturated fat, 172 mg of cholesterol, 400 mg sodium, 7 grams carbohydrate, 1 gram fiber, 24 grams protein