Lime-Laced Chili Verde with Shrimp
1 large, chopped
Sweet red pepper(s)
1 large, seeded, cored and chopped
1 medium, chopped
1 clove(s), large, minced
Fat free salsa
2 cup(s), jarred, green, mild or medium-flavor
Fresh lime juice
¾ pound(s), medium-size, peeled and deveined
- Coat a large saucepan with cooking spray and heat over medium heat. Add the onion, bell pepper, and zucchini; cook, stirring often, until somewhat softened, about 3 to 5 minutes. Add the garlic; cook for 20 seconds.
- Stir in the salsa, beans, water, lime juice, and cumin; bring to a simmer. Cover, reduce the heat to low and simmer 15 minutes.
- Stir in the shrimp and cook, stirring occasionally, until the shrimp are pink and firm, about 2 to 3 minutes. Yields about 1 1/2 cups per serving.