Shrimp Veracruz
Buttery Jalapeño Rice
Ingredients
- 1 Tbsp canola oil
- ¾ cup diced onion
- 2 small cloves garlic, minced
- 1 (14.5-oz) can no-salt-added diced tomatoes
- ½ (8-oz) can no-salt-added tomato sauce
- 12 small pimiento-stuffed green olives
- ½ lb peeled and deveined, large wild-caught raw shrimp
- ½ (15-oz) can no-salt-added chickpeas, drained and rinsed
- 2 Tbsp chopped fresh parsley
- ⅛ tsp pepper
Instructions
- Sauté onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes or until tender. Add tomatoes, tomato sauce, and olives; bring to a boil.
- Reduce heat; add shrimp, chickpeas, parsley and pepper. Cook 3 to 5 minutes or until shrimp turn pink. Serve in shallow bowls.
Side Dish Ingredients
- ⅓ cup instant brown rice
- 1 small jalapeño pepper, seeded and minced
- 2 tsp light butter with canola oil
Side Dish Instructions
- Cook rice according to package directions. Toss with jalapeño and light butter.
- Serve alongside shrimp.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
360
|
130
|
490
|
| Fat (g) | 13 | 3 | 16 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 22 | 3 | 25 |
| Carb (g) | 35 | 24 | 59 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 700 | 30 | 730 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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