Taken from Oprah.com
Fire Roasted Tomato-Shrimp Veracruz
From Bob Greene's Best Life Diet
The 15 minutes it takes to prepare this dish belie its complex flavors. The surprising taste comes from a mix of jalapeño, thyme and orange peel. Serve over white rice.
* 1 Tbsp. olive oil
* 1 pound medium raw shrimp, shelled and deveined, tails removed (if desired)
* 4 medium green onions, sliced (about 1/4 cup)
* 1 medium fresh jalapeño or serrano chile, stemmed, seeded and finely chopped
* 1 tsp. grated orange zest
* 1 tsp. chopped fresh thyme leaves or 1/2 tsp. dried thyme leaves
* 1 14 1/2-oz. can fire-roasted diced tomatoes, undrained. (If fire-roasted tomatoes are unavailable, use regular canned diced tomatoes.)
In a 12-inch skillet, heat the olive oil over medium-high heat. Cook the shrimp, green onions, chile, orange zest and thyme in the oil for 1 minute, stirring frequently.
Stir in the tomatoes. Heat the mixture until it boils. Reduce the heat; simmer, uncovered, for about 5 minutes, or until shrimp are pink and firm and sauce is slightly thickened, stirring occasionally. Serves 4.
Nutritional information: 180 calories, 5 grams fat, 1 gram saturated fat, 172 mg of cholesterol, 400 mg sodium, 7 grams carbohydrate, 1 gram fiber, 24 grams protein