Shrimp Veracruz
Garlic-Olive Oil Brown Rice
Ingredients
- 1 Tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 (14.5-oz) can diced tomatoes
- ½ (8-oz) can no-salt-added tomato sauce
- ⅓ cup pimiento-stuffed green olives
- ½ lb peeled and deveined, large wild-caught raw shrimp
- ¾ cup low-sodium chickpeas, drained and rinsed
- 2 Tbsp chopped fresh parsley
- ¼ 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
- 1 (8.8-oz) pkg microwavable brown rice
- 1 tsp extra virgin olive oil
- 1 clove garlic, minced
Side Dish Instructions
- Microwave rice according to package directions; toss with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
339
|
191
|
530
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 23 | 5 | 28 |
| Carb (g) | 35 | 35 | 70 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 1011 | 14 | 1025 |
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
