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Caribbean Shrimp with Rice
Yield: Makes 4 servings
Ingredients:
1
package (12 ounces) frozen shrimp, thawed
1/2
cup fat-free reduced-sodium chicken broth
1
clove garlic, minced
1
teaspoon chili powder
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
1
cup frozen peas, thawed
1/2
cup diced tomatoes
2
cups cooked long-grain white rice
Preparation:
Slow Cooker Directions
1.
Combine shrimp, broth, garlic, chili powder, salt and oregano in slow cooker. Cover; cook on LOW 2 hours.
2.
Add peas and tomatoes. Cover; cook on LOW 5 minutes.
3.
Stir in rice. Cover; cook on LOW an additional 5 minutes.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Fiber | 3 g |
| Carbohydrate | 31 g |
| Cholesterol | 132 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 9 % |
| Calories | 238 |
| Protein | 23 g |
| Sodium | 492 mg |
Dietary Exchange:
| Meat | 2 |
| Starch | 2 |
This recipe appears in:
Island
