Nelson House Shrimp and Tomatoes

  • Prep 10 min
  • Total 20 min
  • Servings 4

Ingredients

  • 2 tbsp olive oil
  • 1 lb raw shrimp, peeled and deveined
  • 1 can diced tomatoes, drained (recommended: Muir Glen™ diced tomatoes)
  • 1 tsp dried basil (or 1 tbsp finely chopped fresh basil)
  • Salt and pepper, to taste
  • 4 cups cooked rice

Steps

  • 1
    Heat the olive oil in a skillet over medium heat. Add the shrimp and cook, stirring occasionally until just starting to turn pink.
  • 2
    Stir in the diced tomatoes. Reduce heat to medium-low and let simmer for 5-7 minutes, until the shrimp are cooked through and tender. Don't overcook.
  • 3
    Add the basil, salt and pepper and stir well.
  • 4
    Portion out one cup of rice on each of four plates, making a slight indentation in the center. Divide the shrimp and tomatoes evenly among the plates, spooning over the center of the rice.
  • 5
    Serve immediately.

No nutrition information available for this recipe
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