Wednesday, November 28, 2007

On My Hearth: Caribbean Confetti Shrimp

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


Julie said...

YUMMO! You enjoy cooking in the winter don't you? I can no longer read your blog without some Tums readily available..because it makes me so hungry!

Aisling said...

Rapunzel, Everything ok? You've been quiet for so long. I'm hoping you are well and happy. hugs, Aisling