Orange-Tomato Shrimp Veracruz

Makes: 4 servings

1 tablespoon olive or vegetable oil
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1/4 cup sliced green onions (4 medium)
1 fresh jalapeño or serrano chile, seeded, finely chopped
1 teaspoon grated orange peel
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

1. In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
2. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.

Serve-With
Serve this saucy shrimp mixture over rice or couscous, or with crusty French bread. Add a tossed salad to complete the meal.

Nutrition Information:
1 Serving: Calories 140 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 160mg; Sodium 320mg; Total Carbohydrate 6g (Dietary Fiber 1g, Sugars 3g); Protein 18g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1/2