Ingredients

How to make it

  • Melt the butter in a large Dutch oven over medium heat. Stir in bell pepper, onion and celery. Cover and cook for 5 minutes, stirring 2 or 3 times, until vegetables are tender, yet still crisp.
  • Meanwhile, combine spaghetti sauce and diced tomatoes with chilies in a separate, medium saucepan over medium heat. Cover, bring to a boil then reduce heat and simmer for 10 minutes.
  • Add shrimp to the Dutch oven and increase heat to high. Cook 2 to 3 minutes while tossing, until shrimp are pink and just opaque in the center. Add sauce; stir well and return to a simmer. Serve shrimp over rice.
  • Nutritional Information Per Serving (without rice): Calories 220; Total fat 6g; Saturated fat 2g; Cholesterol 180mg; Sodium 760mg; Carbohydrate 18g; Fiber 4g; Protein 25g; Vitamin A 30%DV*; Vitamin C 70%DV; Calcium 10%DV; Iron 20%DV
  • *Daily Value

Reviews & Comments 2

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    " It was excellent "
    spinach1948 ate it and said...
    Real good.
    Hi 5.
    ED
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    " It was excellent "
    diannehocut ate it and said...
    This sounds different! 5UP

    ~Dianne~
    Was this review helpful? Yes Flag

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