1 tsp Canola oil
1 cup chopped onion
1/2 green pepper chopped
1/2 red pepper chopped 1 rib celery, chopped 2 cloves garlic, minced
1/2 cup sliced mushrooms
1 can (16 oz) crushed tomatoes
1/2 cup water
2 bay leaves
1 tsp ground paprika
2 chipotle peppers in adobo sauce, chopped 1 pound medium shrimp, shelled and deveined Salt and pepper to taste 2 cups cooked long grain brown rice
Heat the oil in medium skillet over medium‐high heat. Saute’ the onion, peppers, celery, garlic and mushrooms until onion is translucent, 4‐5 minutes. Add the tomatoes, bay leaves, water, paprika and chipotle peppers (2 is spicy, 1 is more mild. The adobo sauce is very spicy so add as desired). Simmer the sauce, covered, until thick, 15‐20 minutes.
Shrimp should be thawed in shell according to package directions. Rinse and remove shell and tails. Add shrimp to sauce and cook, uncovered, until they are pink and firm, 4‐5 minutes depending on size. Don’t overcook or shrimp will be rubbery. Salt and pepper to taste. Serve over brown rice.
Makes 4 servings. Per serving: 260 calories, 4 grams fat, 22 grams protein.