Caribbean Shrimp with Rice
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Caribbean Shrimp with Rice
YIELD Makes 4 servings
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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
- Combine shrimp, broth, garlic, chili powder, salt and oregano in slow cooker. Cover; cook on LOW 2 hours.
- Add peas and tomatoes. Cover; cook on LOW 5 minutes.
- Stir in rice. Cover; cook on LOW an additional 5 minutes.
This recipe appears in:
Island
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 |
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