Recipe by PaulaG
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.
Top Review by Karen Elizabeth
Quick and simple, this made a delicious supper for DH and I with very little effort. Made exactly as directed, using canned tomatoes with chillies added, we enjoyed the spice that makes itself felt without overwhelming. I served it on spaghetti, though it would go equally well on rice, very very good, Paula! Thank you for this one.
- 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 See How It's Made
- Heat the oil in a large non-stick skillet over medium heat.
- Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.
- Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.
- 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.
- Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.
- Garnish each dish with lime wedges and serve.