Shrimp Veracruz
Rice Pilaf with Peas
Ingredients
- 1 cup chopped onion
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 1 (28-oz) can diced tomatoes
- 1 (8-oz) can tomato sauce
- ¾ cup pitted green olives
- 2 lb peeled and deveined, large 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 longer or until shrimp turn pink.
Side Dish Ingredients
- 1 cup basmati rice
- ¼ tsp ground turmeric (or curry powder)
- 1 Tbsp olive oil
- 2 cups gluten-free chicken broth
- 1 cup frozen green peas, thawed
Side Dish Instructions
- Cook rice and turmeric in hot oil in a medium saucepan 2 minutes or until rice is toasted. Add broth; bring to a boil.
- Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Fluff rice; stir in peas.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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