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Shrimp with Peppers & Corn

Makes: 4 servings
Start to Finish 25 mins
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  cloves garlic, minced
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 355,
  • Fat, total (g) 11,
  • chol. (mg) 172,
  • sat. fat (g) 1,
  • carb. (g) 38,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 7,
  • pro. (g) 27,
  • vit. A (IU) 826,
  • vit. C (mg) 42,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 944,
  • Potassium (mg) 409,
  • calcium (mg) 111,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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