Spicy Shrimp and Pepper Skillet
Recipe from Cooking Light
Makes 2 Servings
5 oz. frozen pepper stir-fry thawed
2 tsp olive oil
½ tbsp minced garlic
10 oz. shrimp, thawed
2 tsp Worcestershire sauce
1 tsp creole seasoning
¼ tsp pepper
1.5 cups rice
Thaw shrimp (over night or run hot water over them). Place peppers in a colander, and rinse running water; drain well. Set aside. Heat oil in skillet coated with cooking spray over medium-high heat. Add garlic and pepper stir-fry; sauté 5 minutes or until peppers are tender. Add shrimp and next 3 ingredients to pan; sauté 3-4 minutes or until shrimp are done and mixture is heated. Serve shrimp mixture over rice.
Nutritional Information: 455 calories, 61 carbs, 6 fat grams and 30 grams of protein.
Review: I couldn’t even eat it all – SO filling and yummy! It was SUPER spicy, so the recipe above has been edited a bit to tone it down – wowza! It was really yum – and my first time using frozen pepper stirfry. Cooking Light is a huge advocate of this ‘recipe starter’ and I can see how it can come in handy. It’s good, but just doesn’t have the crunch fresh veggies have which is what makes me love them!So all in all, it's pretty good if you like spicy and don't mind frozen veggies, but I don't know if it's for me. :(