Shrimp with Peach 'Salsa' for Two

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(1 ratings)
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Fresh shrimp cooked quickly with fire roasted tomatoes, peaches and some hot pepper sauce for a delicious topper to serve over rice

  • 1 cup instant brown rice, uncooked
  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup chopped onion
  • 3/4 cup (1/2 of 14.5-oz can) undrained Hunt's® Fire Roasted Diced Tomatoes with Garlic
  • 2 containers (4 oz each) diced peaches in juice, drained
  • 1/4 teaspoon dried basil
  • 6 ounces medium peeled and deveined shrimp with tail, thawed if frozen
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon salt

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  1. Cook rice according to package directions. Meanwhile, spray medium 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.
  2. Add remaining ingredients; cook 2 to 3 minutes more or just until shrimp turn pink, stirring frequently. Serve over rice.
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Nutrition Information
Calories: 295 View complete nutrition information
Reviews (1)

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Overall Rating

mmdumas May 22, 2012

Not my favorite use of peaches, but still a great, easy dinner.