Prep Time: 15 Minutes • Start to Finish: 15 Minutes

1 tablespoon olive oil

1 lb uncooked peeled deveined medium shrimp, tails removed (if desired)

4 medium green onions, sliced (¹/₄ cup)

1 medium fresh jalapeño or serrano chile, seeded, finely chopped

1 teaspoon grated orange peel

1 teaspoon chopped fresh thyme leaves or ¹/₂ teaspoon dried thyme leaves

1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

1. In 12-inch skillet, heat oil over medium-high heat. Cook shrimp, green onions, chile, orange peel and thyme in oil 1 min­ute, stirring frequently.

2. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until shrimp are pink and firm and sauce is slightly thickened, stirring occasionally.

4 servings

High Altitude (3500—6500 ft): No change.

1 Serving: Calories 140 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 0.5g); Choles­terol 160mg; Sodium 320mg; Total Carbohydrate 6g (Dietary Fiber 1g); Protein 18g

% Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20%

Exchanges: 1 Vegetable, 2 ¹/₂ Very Lean Meat, ¹/₂ Fat

Carbohydrate Choices: ¹/₂

Muir Glen is a registered trademark of Small Planet Foods, Inc.
©2007 Small Planet Foods, Inc.