Shrimp Veracruz
Garlic-Olive Oil Brown Rice
Ingredients
- 3 Tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 (14.5-oz) cans diced tomatoes
- 1 (8-oz) can no-salt-added tomato sauce
- 1 cup pimiento-stuffed green olives
- 1½ lb peeled and deveined, large wild-caught raw shrimp
- 2 (15-oz) cans low-sodium chickpeas, drained and rinsed
- ⅓ cup chopped fresh parsley
- ½ 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
- 2 (8.8-oz) pkg microwavable brown rice
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
Side Dish Instructions
- Microwave rice according to package directions; toss with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
350
|
134
|
484
|
| Fat (g) | 12 | 4 | 16 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 34 | 24 | 58 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 928 | 9 | 937 |
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
