ORANGE-TOMATO SHRIMP VERACRUZ
1 tablespoon olive oil
1 lb uncooked peeled deveined medium shrimp, tails removed (if desired)
1/4 cup sliced green onions (4 medium)
1 fresh jalapeño or serrano chili, seeded, finely chopped
1 teaspoon grated orange peel
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 can (14.5 oz) fire roasted diced tomatoes, undrained
In 12-inch skillet, heat oil over medium-high heat. Cook shrimp, green onions, chili, orange peel and thyme in oil 1 minute, stirring frequently.
Stir in tomatoes. Heat to boiling.
Reduce heat; simmer uncovered about 5 minutes or until shrimp are pink and firm and sauce is slightly thickened, stirring occasionally.
Makes 4 servings.
Tonight I am serving with pearled couscous and with crusty French bread.
Add a tossed salad to complete the meal.
You’ll love this simple shrimp dish flavored with orange peel and fresh thyme. Best of all, it’s ready in just 15 minutes!