The other day I got tired of the same old things we have for dinner and decided to try something new and filled with flavors. As I have explained before, I’m trying to lose some weight before my daughter’s wedding in November. I have found that food with lots of flavor keeps me satisfied with a smaller portion. Well this recipe has lots of flavor and my husband couldn’t stop praising this dish. There is a little heat in this recipe but I don’t find it over the top in spiciness. Hopefully your family will love it as much as we do!
|Shrimp and sauce marinating in a Ziploc bag|
|Corn and onion sautéing in olive oil in a dutch oven over medium high heat|
|Tomatoes and green chilies added to corn and onions|
|Sweet, Spicy Shrimp and Salsa over Rice|
10 ounce bag of frozen large shrimp, peeled, deveined, tails off
1 tablespoon of Frank’s Red Hot Sweet Chili sauce
3 tablespoons of olive oil
½ teaspoon salt
2 teaspoons of sugar
4 cloves of garlic, minced
Corn and Tomato Salsa:
1 tablespoon olive oil
½ cup diced onion
1 cup frozen corn
1 can Rotel diced tomatoes with green chilies drained
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon pepper
1 bag of Success Rice
In a bowl, combine the sweet chili sauce, olive oil, sugar, salt, and garlic. Add the shrimp to the bowl and stir to coat all the shrimp. Pour the shrimp and sauce into a large Ziploc bag and place in the refrigerator while you make the salsa.
Heat the 1 tablespoon of olive oil in a dutch oven over medium high heat. Once the oil is hot, add the diced onion and frozen corn, saute for approximately 5 minutes, stirring occasionally. Add the drained tomatoes and chilies, cooking for an additional 2 minutes. Remove the salsa from the dutch oven to a bowl. Add the lime juice, salt and pepper. Stir to combine. Cover the bowl with aluminum foil to hold the heat in and set aside.
While cooking the salsa, boil water for your rice, then cook the rice following package directions.
Return the dutch oven to your stove and reheat the pan over medium high heat. Add all the contents of the Ziploc bag to the dutch oven. Lay the shrimp out in a single layer and cook for 2 ½ minutes per side.
Layer your plate with rice, then shrimp, and top with the corn & tomato salsa.
This makes 3 servings – 2 for my husband and 1 for me. Excluding the rice, the calorie count is approximately 310 per serving. Adapted from a recipe found on Pinterest by Kevin and Amanda, see the link here.