1 LB. Shrimp, peeled, deveined, and washed
2 15 oz. cans, canned tomatoes, no salt added
1 whole onion, sliced
1 whole green bell pepper, sliced
2 tsp. crushed red bell pepper flakes
3 tsp. Old Bay seasoning
2 whole garlic cloves, sliced
1 tsp. dried basil
1 tsp. chili powder
Spray a nonstick pan with Pam. Saute vegetables with garlic until tender. Add a touch of water to pan during saute process.
Add tomatoes and spices. Simmer 15 minutes. Add shrimp. Cook 2-4 minutes or until shrimp turns pink. Do not overcook.
Serve over 1/3 cup of cooked rice or 1/2 cup cooked orzo pasta.
Exchanges (with rice or pasta): 1 Starch, 3 Protein, 3 Vegetables