Ladies, I have a yummy recipe to pass along! I’ve made it twice now, and Atticus has practically licked the pan each time. It is delicious, easy to make, and super healthy. You ready? Here it is…*drumroll please*…
Prep: 25 mins. Cook: 15 mins Makes: 4 servings
1 pound fresh or frozen cooked shrimp (thawed)
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped green pepper
2 cloves garlic, minced
2 Tbsp. olive oil
1 14.5 ounce can diced tomatoes, undrained
1/2 tsp. paprika
1/4 tsp. salt
1/8 tsp. cayenne pepper (omit for less spicy)
1 tsp. dried parsley
2 cups cooked brown rice
1. Thaw shrimp (if frozen). Rinse and pat dry. Set aside.
2. In skillet, cook onion, green onion, pepper, and garlic in hot oil until tender, about 5 minutes. Stir in undrained tomatoes, paprika, cayenne pepper and salt. Bring to boil; reduce heat. Simmer, uncovered for 5 to 8 minutes, until thickened.
3. Stir shrimp and parsley into mixture. Cook, stirring frequently for 4 minutes. Serve over rice.
per 1 cup mixture and 1/2 cup rice: 290 calories, 8 grams fat (3 g. sat. fat), 32 grams carbohydrates, 2 gram fiber, 18 grams protein.