1 ½ lb medium raw shrimp (650 g), peeled and deveined, tails removed
2 cups white rice (400 g), cooked, for serving
1 tablespoon fresh parsley, chopped
Nutrition Info
Calories 400
Fat 9g
Carbs 47g
Fiber 4g
Sugar 7g
Protein 28g
How to Make It
1. Step
Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and green pepper and cook until softened, but not browned, 3–4 minutes.
2. Step
Add the garlic and 2 tablespoons of tomato sauce, stir, and cook for another 2 minutes, until fragrant.
3. Step
Stir in the remaining tomato sauce, the white wine, capers, McCormick® Chili Powder, McCormick® Dried Oregano, McCormick® Ground Cumin, lemon juice, salt, and pepper. Simmer, uncovered, for 5 minutes for the flavors to incorporate. Season with more salt to taste.
4. Step
Stir in the shrimp, cover, and cook for 7–10 minutes, until the shrimp are cooked through.
5. Step
Serve immediately over rice, garnished with fresh parsley.
