Another shrimp recipe because I love 'em and also need to use up some leftover peas and a few slivers of red & green peppers in my produce drawer.
Caribbean Confetti Shrimp
Buy peeled and deveined shrimp because it's a real timesaver. Start cooking the rice first, so it will be done at about the same time as the shrimp.
2 teaspoons olive oil
1/2 cup diced onion
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
2 garlic cloves, minced
1 tablespoon cider vinegar
1/4 teaspoon black pepper
8 pimento-stuffed olives, halved
1 (14.5-ounce) can stewed tomatoes, undrained
2 bay leaves
1 pound peeled, deveined medium shrimp
1 cup frozen green peas, thawed
2 cups hot cooked long-grain rice
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, bell peppers, and garlic; sauté 3 minutes. Add vinegar and next 4 ingredients (vinegar through bay leaves); bring to a boil. Cover, reduce heat to medium, and cook 5 minutes. Add shrimp; cover and cook 4 minutes. Add peas; cover and cook 1 minute. Discard bay leaves. Serve with rice.
Yield: 4 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)
CALORIES 306 (15% from fat); FAT 5.1g (sat 0.8g,mono 2.5g,poly 1g); PROTEIN 22.9g; CHOLESTEROL 129mg; CALCIUM 105mg; SODIUM 759mg; FIBER 3.4g; IRON 4.5mg; CARBOHYDRATE 41.3g
Cooking Light, JUNE 1999