Shrimp with Peppers & Corn

Shrimp with Peppers & Corn Enlarge Image
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14 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
25 mins
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Shrimp with Peppers & Corn

Ingredients
1
8.8 ounce pouch cooked long grain rice
1
14 1/2 ounce can diced tomatoes with chili seasoning, undrained
1/2
teaspoon ground cumin
1/2
teaspoon salt
1/2
teaspoon ground black pepper
2
tablespoons olive oil or butter
1
cup sliced baby sweet peppers or diced sweet peppers
1
cup frozen whole kernel corn, thawed
2
1
pound peeled and deveined medium raw shrimp
 
Italian (flat-leaf) parsley

Directions

  1. In a small saucepan combine rice and tomatoes. In a small bowl mix together cumin, salt, and black pepper; stir half of the cumin mixture into the rice. Cover and cook over medium heat until heated through. Reduce heat to low; cover and keep warm.
  2. Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add peppers and corn. Cook, stirring occasionally, for 3 to 4 minutes. Stir in garlic. Sprinkle shrimp with remaining cumin mixture. Add shrimp to skillet. Cook until shrimp are opaque and peppers are crisp-tender (2 to 5 minutes, depending on size of shrimp).
  3. Serve shrimp mixture over rice; sprinkle with parsley.

Nutrition Facts

(Shrimp with Peppers & Corn)
    Per serving:
  • 355 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 172 mg chol.,
  • 944 mg sodium,
  • 38 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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