Shrimp with Peach 'Salsa'
20Prep Time Minutes
20Total Time Minutes
7Number of Ingredients
2 cups instant brown rice, uncooked
PAM® Original No-Stick Cooking Spray
1 cup chopped onion
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 can (15 oz each) sliced peaches in juice, drained, diced
1/2 teaspoon dried basil
3/4 pound medium peeled and deveined shrimp with tail, thawed if frozen
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
|% Daily Value|
|Total Fat||3 g||5%|
|Dietary Fiber||5 g||20%|
|Vitamin C||11 mg||18%|
|Vitamin A||567 iu||11%|
Cook rice according to package directions. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add onion; cook 3 minutes or until crisp-tender, stirring occasionally. Add next 3 ingredients; cook 2 to 3 minutes or just until boiling.
Add remaining ingredients; cook 2 to 3 minutes more or just until shrimp turn pink, stirring frequently. Serve over rice.
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