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Nutrition Facts
Serving Size 204 g
(Approx. 6 Servings)
Amount Per Serving
Calories 230 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 280 mg 93%
Sodium 1260 mg 53%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 31 g
Vitamin A 40% Iron 8%
Vitamin C 90% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sautéed Shrimp with Peppers and Leeks
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp Texana Brand Spicy Sriracha Infused Olive Oil, plus more as needed
2 red bell peppers, thinly sliced or julienned
1 cup(s) leeks, green tops trimmed, white part thinly sliced
4 cloves of garlic, minced or zested
1 Tsp cumin
1 Tsp turmeric
1 Tsp coriander
2 Lb Argentinian red shrimp, peeled and deveined
1/4 cup(s) lime juice
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Instructions

1
Set a large skillet or non-stick pan over medium heat. Add olive oil, allow to get hot before adding peppers, leeks, garlic, cumin, turmeric, and coriander.
2
Stir-fry veggies until they start to brown slightly, add shrimp and pinch of salt and pepper. Continue to cook until shrimp starts to turn opaque.
3
Add lime juice, turn up heat to high and cook 3 to 5 more minutes allowing liquid to reduce slightly and shrimp is fully cooked before turning off heat. Season to taste with salt and pepper as needed.
4
Chef's Note: I like to serve these shrimp over polenta or grits.

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