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Mexican Style Shrimp With Pasta And Tomatoes

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  Vegetable oil 3 Tablespoon
  Vermicelli 1⁄2 Pound, broken into 2-inch-long pieces
  Onion 1 Medium, chopped
  Chopped tomatoes 1 1⁄2 Cup (24 tbs)
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Garlic 1 Clove (5 gm), lightly crushed and peeled
  Reduced sodium chicken broth 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Medium shrimp 1 Pound, shelled and deveined
  Chopped cilantro 1 Tablespoon
  Reduced fat sour cream 1 Cup (16 tbs)

1. In a large skillet, warm the oil over medium-high heat. Add the vermicelli and saute, stirring constantly to prevent burning, until golden, 1 to 2 minutes.
2. Drain off any excess oil from the pan. Add the onion, tomatoes, green chilies, and garlic to the vermicelli, and stir well to combine.
3. Add the broth, salt, and pepper, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
4. Add the shrimp and stir to combine. Cover and cook until the shrimp begin to curl and are pink, 2 to 3 minutes.
5. Sprinkle the shrimp and tomato mixture with the cilantro. Serve with the sour cream on the side.

Recipe Summary

Difficulty Level: 
Main Dish
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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