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Spanish Shrimp -- w

Source of Recipe

AHA Meals in Minutes Cookbook 2000
Spanish Shrimp -- w
Serves: 4

Serve this colorful entr�e with rice --- perhaps topped with a dollop of nonfat sour cream --- so you can enjoy every bit of sauce. For a Tex-Mex version, cut the vegetables into smaller pieces and wrap the finished mixture in flour tortillas. Again, a little sour cream is a good addition.

1 T. + 1 tsp. olive oil
2 medium yellow or white onion, each cut into eighths (Spanish preferred
3 c. frozen red, yellow, and green bell pepper strips � or - *
1 tsp. bottled chopped garlic � or � 2 medium cloves garlic, chopped

1/2 lb. uncooked, peeled and deveined medium shrimp (about 20)
1/4 c. lime juice (2 to 3 medium limes)
1 T. fresh snipped fresh cilantro
1/2 t. crushed red pepper flakes � or � to taste

*or � 1 medium red bell pepper, 1 medium green bell pepper, and 1 yellow medium bell pepper, cut into 1-inch strips

Heat a large skillet over medium heat. Add oil and swirl to coat bottom of skillet. Saute onions, peppers and garlic, uncovered, for 15 minutes, stirring occasionally.

Stir in remaining ingredients. Cook for 7 to 8 minutes, or until shrimp turns pink, stirring frequently.

One 1-1/4-cup serving equals: 144 calories�13 gm protein�11 gm carbohydrate�86 mg cholesterol�6 gm fat (1 gm saturated)�2 gm fiber�89 mg sodium +++WWP:3