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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from The New Family Cookbook for People with Diabetes. It is nice and flavorful and has one of my favorite components-quick. I made this with the tomatoes that have added chili; however, it can also be made with regular dice cut tomatoes. Hope you enjoy. Serve this with fresh bread and a side salad for a quick weeknight dinner. Ingredients:
1 -2 teaspoon olive oil |
1 medium onion, chopped |
2 -4 garlic cloves, pressed |
1 (14 ounce) can diced tomatoes with green chilies |
1 medium jalapeno pepper, seeded and chopped |
1 small green bell pepper, cut into thin strips |
1 lb medium shrimp, peeled and deveined |
1 tablespoon cornstarch |
1/4 cup cilantro, coarsely chopped |
2 cups hot cooked brown rice |
1 lime, cut in wedges |
Directions:
1. Heat the oil in a large non-stick skillet over medium heat.
2. Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.
3. Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.
4. In a small dish, combine the cornstarch with 1 tablespoon water and stir to blend; whisk into the skillet and stir until the sauce thickens, about 1 minute then stir in the cilantro.
5. Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.
6. Garnish each dish with lime wedges and serve.
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