"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp and Peppers Recipe

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This recipe for Shrimp and Peppers, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Krasemann
Added: Tuesday, March 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes

1 large onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
2 green bell peppers, seeded and thinly sliced
6 garlic cloves, slivered
2 roma tomatoes, chopped
2 tsp. shopped fresh oregano, or 1 tsp. dried
1 tsp. fennel seeds
1/2 tsp. crushed red pepper
1 pound medium shrimp
4 tsp balsamic vinegar

Directions:
Directions:
1.) Spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the onion and bell peppers; cook, stirring frequently, until softened, about 4 minutes. Add the garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add the tomatoes, oregano, fennel seeds, and crushed red pepper; cook, stirring frequently, until the tomatoes soften, about 2 minutes.

2.) Add the shrimp, stirring frequently until warm. Divide the shrimp and peppers among 4 plates; drizzle each serving with 1 tsp. of the vinegar and serve at once.

Nutrition (1 1/4 cups)
149 Calories
2g Fat / 0g Saturated Fat
15g Carbohydrates
4g Fiber
20g Protein
202mg Sodium

Weight Watchers

 

 

 

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