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Shrimp with Tomato Chili Sauce

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Submitted by philsbaby

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 servings

PREP

25 min

COOK

5 min

READY

30 min

Ingredients

¼ 59
CUP ML GREEN BELL PEPPERS
chopped
2 3E+1
TABLESPOONS ML SHALLOTS
or onions, finely chopped
1 15
TABLESPOON ML JALAPEÑO PEPPER
finely chopped
2 2
CLOVES CLOVES GARLIC
minced
2 1E+1
TEASPOONS ML OLIVE OIL
or vegetable oil
1 5
TEASPOON ML BASIL
dried *
1 5
TEASPOON ML MINT LEAVES
dried *
1 15
TABLESPOON ML PARSLEY LEAVES
minced
½ 118
CUP ML CHICKEN BROTH
3 45
TABLESPOONS ML KETCHUP
3 45
TABLESPOONS ML RICE WINE
or cider vinegar
3 45
TABLESPOONS ML SOY SAUCE, SODIUM REDUCED
3 45
TABLESPOONS ML ARTIFICAL SWEETENER *
1 453.6
POUND 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 181 20% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 941mg 39%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 52g
Vitamin A 13% Vitamin C 26%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb
 
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