Ingredients
1
tablespoon olive or vegetable oil
1
lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1/4
cup sliced green onions (4 medium)
1
fresh jalapeño or serrano chile, seeded, finely chopped
1
teaspoon grated orange peel
1
teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
Preparation
In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.
