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Spicy Shrimp

0 Ratings

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Prep 15 min
Total 40 min
Servings 6

Ingredients

tablespoon butter

teaspoons olive oil

cup finely chopped white onion

1/4

cup finely chopped green onions (4 medium)

to 2 tablespoons finely chopped fresh rosemary leaves

tablespoon finely chopped fresh Italian (flat-leaf) parsley

cloves garlic, finely chopped

can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1/3

cup Chardonnay or other dry white wine

tablespoon harissa (chili pepper paste) or any hot sauce

1/2

teaspoon salt

lb uncooked medium shrimp, shelled, deveined

Fresh lemon juice, if desired

Steps

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1

In 12-inch skillet, heat butter and oil over medium-high heat. Stir in white onion and green onions. Cook 1 to 2 minutes, stirring frequently, until onion is translucent.
2

Stir in rosemary, parsley and garlic. Cook 1 minute. Stir in tomatoes, wine, harrissa and salt. Simmer 15 minutes or until wine evaporates and sauce thickens.
3

Stir in shrimp. Cook 7 to 9 minutes longer or until shrimp are pink. Stir in lemon juice. Serve warm.

Expert Tips

Add a teaspoon of hot sauce at a time, tasting after each addition, until you get the heat you want. Harissa heat varies by brand.
The lemon will bring out all the flavors but it is only if desired.
Serve on a platter with rosemary sprigs.
Serve over warm white rice.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 40

% Daily Value

Total Fat: 4 1/2g; 7%
Saturated Fat 1 1/2g 9% Trans Fat 0g
Cholesterol: 120mg; 41%
Sodium: 1080mg; 45%
Potassium: 160mg; 5%
Total Carbohydrate: 10g; 3%
Dietary Fiber 1g 6% Sugars 1g
Protein: 14g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 25%; 25%
Calcium: 8%; 8%
Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;