What a fantastic new find this recipe was! Quick, easy, healthy, delicious--what more could you ask for? OK, maybe "free" would be nice, but really, I got the shrimp on sale and it was pretty inexpensive for a great seafood meal.
Perhaps your New Year's resolutions included eating healthier? Cooking at home more? Well, here you go!
Want to make it? I think you should.
Here's what you do:
1. Saute some peppers in a little EVOO.
2. Add garlic, saute some more. Add corn, cumin, basil. Saute some more.
3. Add shrimp. Saute some more.
4. Serve over cooked brown rice that has been mixed with a can of diced tomatoes plus chilies. (I used Kroger brand fire roasted tomatoes and it was great).
5. Eat and listen to all the thank-yous. :) My 3-year-old piped up with a "this is really good mom!" (She loves shrimp and I gave her plain brown rice since the fire roasted tomatoes were a bit spicy. And I have her broccoli instead of peppers. Hmmm, didn't realized I tailored her meals so much. Oh well, it was a success.)
1 c. of brown rice (cook it)
1 14.5-oz. can diced tomatoes with chili seasoning or green chilies
1 tsp. ground cumin
½ tsp. basil
1 Tbsp. olive oil
1 c. sliced sweet peppers
1 c. frozen corn, preferably thawed
2 cloves garlic, minced
1 lb. peeled and deveined shrimp
1. Cook the rice according to package directions.
2. When the rice is finished cooking, combine it with the undrained can of tomatoes and ½ tsp. cumin. Stir and heat until warmed.
3. Meanwhile, sauté the peppers in the olive oil. After 3-4 minutes add the garlic and sauté until fragrant. Add the other ½ tsp. cumin, basil, and corn and cook until heated through.
4. Add the shrimp. Either cook now until the shrimp is opaque and peppers are crisp tender or if the shrimp was already cooked, cook until heated through.
5. Serve the shrimp mixture over the rice and enjoy!
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