This is the main content.
Shrimp and Pepper Sauté
Recipes
Shrimp and Pepper Sauté
4 servings
30 minutes total

Ingredients

  • 1 medium yellow onion
  • 1 large orange (or yellow) bell pepper
  • 1 small jalapeño pepper
  • ½ cup roasted red bell peppers
  • 3 tablespoons fresh cilantro
  • 2 pouches boil-in-bag white rice
  • 2 tablespoons canola oil
  • ⅓ cup chipotle salsa
  • 1 cup reduced-sodium chicken broth
  • 12 oz peeled/deveined large shrimp, tails removed
  • ⅓ cup sliced, stuffed green olives

Steps

    1. Chop onion, orange bell pepper, jalapeño, roasted bell peppers, and cilantro. Prepare rice following package stovetop instructions.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, orange bell peppers, and jalapeños; cook and stir 5–6 minutes until tender and beginning to brown.
    3. Reduce heat to medium-low. Add roasted bell peppers and salsa; cook and stir 2 minutes.
    4. Stir in broth and shrimp; simmer 3–4 minutes until shrimp turn pink and opaque and liquid has reduced by about one-third.
    5. Remove pan from heat; stir in olives and cilantro. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 350, Total Fat 9g, Sat Fat 0.5g, Trans Fat 0g, Chol 85mg, Sodium 1070mg, Total Carb 48g, Fiber 1g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 15g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 6%