Low Carb
Shrimp Veracruz
Yellow Rice with Peas
Ingredients
- 1 (8-oz) pkg diced onion
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 1 (28-oz) can diced tomatoes
- 1 (8-oz) can no-salt-added tomato sauce
- ¾ cup pitted green olives
- 2 lb peeled and deveined wild-caught raw shrimp
- ¼ cup chopped fresh parsley
- ½ tsp pepper
Instructions
- Sauté onion and garlic in hot oil in a large nonstick skillet over medium heat 5 minutes or until tender.
- Add tomatoes, tomato sauce, and olives; bring to a boil.
- Reduce heat; add shrimp, parsley and pepper.
- Cook 5 minutes or until shrimp turn pink.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable Spanish-style rice
- 1 (10-oz) pkg frozen green peas
Side Dish Instructions
- Microwave rice and peas according to package directions; toss together.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
