Shrimp with Tomato Chili Sauce
Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.
Yield
4 servingsPrep
25 minCook
5 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
green bell peppers
chopped |
|
| 2 | tablespoons |
shallots
or onions, finely chopped |
|
| 1 | tablespoon |
jalapeño pepper
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | teaspoons |
olive oil
or vegetable oil |
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
mint leaves
dried |
*
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ½ | cup |
chicken broth
|
|
| 3 | tablespoons |
ketchup
|
|
| 3 | tablespoons |
rice wine
or cider vinegar |
|
| 3 | tablespoons |
soy sauce, sodium reduced
|
|
| 3 | tablespoons |
artifical sweetener
|
* |
| 1 | pound |
shrimp
de-veined |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
green bell peppers
chopped |
|
| 3E+1 | ml |
shallots
or onions, finely chopped |
|
| 15 | ml |
jalapeño pepper
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1E+1 | ml |
olive oil
or vegetable oil |
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
mint leaves
dried |
*
|
| 15 | ml |
parsley leaves
minced |
|
| 118 | ml |
chicken broth
|
|
| 45 | ml |
ketchup
|
|
| 45 | ml |
rice wine
or cider vinegar |
|
| 45 | ml |
soy sauce, sodium reduced
|
|
| 45 | ml |
artifical sweetener
|
* |
| 453.6 | g |
shrimp
de-veined |
|
Directions
In a small saucepan, sauté green pepper, shallots, jalapeno pepper and garlic in oil until tender.
Stir in herbs; cook over medium heat 1 minute.
Stir in broth, ketchup, vinegar and soy sauce; heat to boiling.
Reduce heat and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup).
Remove from heat and let stand 2 to 3 minutes; stir in sweetener.
Serve warm with shrimp.
