1/2 Photos of Shrimp Vera Cruz
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.
My Private Note
Units: US | Metric
- 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
- 1Heat the oil in a large non-stick skillet over medium heat.
- 2Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.
- 3Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.
- 4In 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.
- 5Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.
- 6Garnish each dish with lime wedges and serve.
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Nutritional Facts for Shrimp Vera Cruz
Serving Size: 1 (382 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 285.9
- Calories from Fat 36
- Total Fat 4.1 g
- Saturated Fat 0.7 g
- Cholesterol 172.8 mg
- Sodium 569.8 mg
- Total Carbohydrate 35.5 g
- Dietary Fiber 3.1 g
- Sugars 2.0 g
- Protein 26.7 g