Saturday, June 19, 2010
Caribbean Shrimp with Rice
Makes 4 servings.
1 package (12 ounces) frozen shrimp, thawed
1/2 cup fat-free reduced-sodium chicken broth
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. dried oregano
1 cup asparagus, chopped
1/2 cup diced tomatoes
2 cups cooked long-grain white rice
1. Combine shrimp, broth, garlic, chili powder, salt, and oregano in slow-cooker. Cover; cook on LOW for 2 hours.
2. Add asparagus and tomatoes. Cover; cook on LOW for 5 minutes. Stir in rice. Cover; cook on LOW for five minutes longer, or until rice is heated through.