Shrimp with Artichokes and Tomatoes
15Prep Time Minutes
15Total Time Minutes
5Number of Ingredients
2 cups instant brown rice, uncooked
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (14 oz each) quartered artichoke hearts in water, drained
1 pound medium peeled and deveined shrimp with tail, thawed if frozen
1/2 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Lemon wedges, optional
|% Daily Value|
|Total Fat||3 g||5%|
|Dietary Fiber||4 g||17%|
|Vitamin C||14 mg||24%|
|Vitamin A||547 iu||11%|
Cook rice according to package directions. Meanwhile, place undrained tomatoes and artichokes in 10-inch skillet. Cook over medium-high heat 4 to 5 minutes or just until boiling.
Add shrimp; cook 2 to 3 minutes more or just until shrimp turn pink, stirring frequently. Stir in remaining ingredients, except lemon. Serve over rice with a squeeze of lemon juice, if desired.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
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