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Tomato Shrimp Saute

Healthycooking's picture
  Olive oil 2 Tablespoon
  Diced green bell peppers 1 1⁄2 Cup (24 tbs)
  Garlic 2 Clove (10 gm), minced
  Roasted red pepper 1⁄2 Cup (8 tbs), drained and sliced
  Red pepper flakes 1⁄8 Teaspoon
  Medium shrimp 1 Pound, shelled and deveined
  Dried thyme 1 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Plum tomatoes 4 Small, sliced
  Pitted black olives 1⁄4 Cup (4 tbs), sliced

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the green bell peppers and the garlic, and saute until the garlic is golden, about 4 minutes. Add the roasted red pepper and the red pepper flakes, and cook 1 minute.
2. Add the remaining tablespoon of oil, the shrimp, thyme, pepper and salt. Cook the shrimp mixture, stirring occasionally, until the shrimp turn pink and are barely cooked, 5 to 6 minutes.
3. Gently stir in the tomatoes and olives, and cook until the shrimp are opaque throughout and the tomatoes are heated through, about 2 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 944 Calories from Fat 407

% Daily Value*

Total Fat 47 g71.6%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 1767.6 mg73.6%

Total Carbohydrates 33 g10.9%

Dietary Fiber 8.2 g32.9%

Sugars 7.4 g

Protein 96 g192.6%

Vitamin A 106.2% Vitamin C 382.4%

Calcium 42.7% Iron 124.7%

*Based on a 2000 Calorie diet

Tomato Shrimp Saute Recipe