Skillet (Serves 4)
For fabulous fast flavor, this shrimp entrée rates a gold star.
Serve over rice or add a wholesome baked potato as a side dish for a
menu that brings rave reviews.
2 teaspoons vegetable oil
1 pound shelled frozen medium-sized uncooked shrimp, thawed and deveined
1 medium onion, sliced
1 medium green pepper, sliced into thin strips
3/8 teaspoons garlic powder
1/4 teaspoon salt
1 (14.5-oounce) can stewed tomatoes, undrained and cut up
1. Heat oil in large skillet over medium-high heat.
2. Cook shrimp, onion and green pepper until shrimp turns pink and vegetables
are crisp-tender, stirring constantly.
3. Add garlic powder, salt and tomatoes; cook and stir 2 to 3 minutes
or until thoroughly heated.