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Fire Roasted Tomato-Shrimp Veracruz with Couscous

^ Prep Time: 15 Minutes carb Start to Finish: 15 Minutes \ choices/ Servings: 4

1 tablespoon olive or canola oil 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed 4 medium green onions, sliced (% cup) 1 medium fresh jalapeno or serrano chile, seeded, finely chopped 1 teaspoon grated orange peel 1 teaspoon chopped fresh or'/? teaspoon dried thyme leaves 1 can (14.5 oz) Muir Glen" organic fire roasted diced tomatoes, undrained 1V4 cups uncooked whole wheat couscous

1. In 12-inch skillet, heat oil over medium-high heat. Cook shrimp, green onions, chile, orange peel and thyme in oil 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.

3. Meanwhile, make couscous as directed on package, omitting butter and salt. Serve shrimp mixture over couscous.

High Altitude (3500-6500 ft): No change.

Nutrition Information Per Serving:

1 SERVING: Calories 390 (Calories from Fat 50); Total Fat 5g (Saturated Fat 0.5g; Trans Fat Og); Cholesterol I60mg; Sodium 420mg; Total Carbohydrate 58g (Dietary Fiber 7g; Sugars 4g); Protein 27g % Daily Value: Vitamin A 20%; Vitamin C 20%; Calcium 8%; Iron 30% Exchanges: 2 Vi Starch. 1 Other Carbohydrate, 1 Vegetable. 2 Vi Very Lean Meat. V4 Fat

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