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15Ingredients
15Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. shrimp (peeled and deveined)
- 3/4 tsp. kosher salt (divided)
- 1/4 tsp. black pepper
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 1 Tbsp. jalapeno (minced)
- 1 cup diced yellow onion (¼-inch dice)
- 1/4 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/2 cup green bell pepper (diced, ¼-inch dice)
- 1/4 cup tequila (or dry white wine)
- 1/2 cup unsalted vegetable stock
- 14 oz. tomatoes (can of whole, cut into ½-inch dice, reserve juice)
- 1 tsp. chopped parsley
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol170mg57% |
Sodium630mg26% |
Potassium560mg16% |
Protein24g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A25% |
Vitamin C60% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Jessica S a year ago
Very tasty and easy. I made with Mexican Oregano and white wine. I did double the jalapeño (1 tbs would be mild, 2 tbs has a kick) and added a pinch more crushed red pepper at the end as well a splash of lemon juice. To save time I used a can of petite diced tomatoes which cut down on prep time. Served on a bed of white rice with some warm crusty rustic bread to sop up the sauce. I let the shrimp hang out in a bowl with the red pepper, salt, and pepper for about 30 minutes before cooking. The recipe doesn't say, but always pat shrimp dry before seasoning and cooking. Will definitely be making again.
Tammy D. 4 years ago
It was good but it wasn't as spicy as I thought it might be. Next time I will add more jalapeno and chilies.