Shrimp with Tomato-Chili Sauce
Seafood never had it so good, and neither have you with this unique blend of chili and sautéed shrimp that has a distinctive Thai influence.
3/4 cup chopped green pepper
2 tablespoons finely chopped shallots or onions
1 tablespoon finely chopped jalapeño pepper
2 cloves garlic, minced
2 teaspoons olive or vegetable oil
1 teaspoon dried basil leaves
1 teaspoon dried mint leaves
1 tablespoon minced parsley
1/2 cup chicken broth
3 tablespoons ketchup
3 tablespoons rice wine or cider vinegar
3 tablespoons light reduced sodium soy sauce
3 tablespoons Equal® Spoonful™
1 pound large deveined, peeled shrimp, cooked (warm or chilled)
- Sauté green pepper, shallots, jalapeño pepper and garlic in oil until tender in small saucepan. Stir in herbs; cook over medium heat 1 minute. Stir in broth, ketchup, vinegar and soy sauce; heat to boiling.
- Reduce heat and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in Equal® Spoonful™ .
- Serve warm with shrimp.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 160, Saturated Fat: <1 g, Protein: 23 g, Cholesterol: 193 mg, Carbohydrates: 9 g, Fiber: <1 g, Total Fat: 4 g, Sodium: 959 mg.
Food Exchanges: 2 1/2 Lean Meat, 1 Vegetable.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.