The Weekend Gourmet: Family Favorites Turned Healthy #WeekdaySupper...Featuring Tex-Mex Shrimp Skillet #ChooseDreams F

Friday, July 11, 2014

Family Favorites Turned Healthy #WeekdaySupper...Featuring Tex-Mex Shrimp Skillet #ChooseDreams

For today's Family Favorites Turned Healthy #WeekdaySupper recipe, I'm sharing a dish that's a sure-fire winner in my book. My quick-cook Tex-Mex Shrimp Skillet is healthy, tastes great...and you'll only have one dish to clean when dinner is over! This convenient skillet dish is a complete meal, and it's chock-full of healthy ingredients. Shrimp are one of my favorite healthy, quick-cook foods. They're naturally low in fat and calories, and I love their sweet flavor. My skillet also includes a triple dose of fiber-rich veggies: diced tomatoes, onions, and sweet corn kernels. To save time, I used a pre-seasoned Mexican rice mix. To increase the fiber in this skillet meal and stretch the servings even further, feel free to add a can of well-drained black beans to the skillet just before you add the rice. Yes, the avocado on top isn't strictly lowfat...but it's a heart-healthy fat that you can feel good about eating! 

Tex-Mex Shrimp Skillet
a Weekend Gourmet Original


Ingredients:
  • 1 tbs. olive oil
  • 1 jalapeno, seeded and finely chopped
  • 1-2 garlic cloves, grated or finely chopped
  • 1 tbs. chopped cilantro
  • ½ yellow onion cut into thin strips
  • Salt & pepper to taste
  • 7 oz. package Mexican rice mix
  • 2 cups water
  • 14.5-oz can of cilantro-lime flavored diced tomatoes
  • 1 lb. medium or large shrimp, peeled and deveined
  • 1 cup frozen corn kernels
  • 1 medium avocado, diced
  • The juice of 1 medium lime
  • Optional: 14-oz can black beans, well drained
Directions:
Step 1: Add the olive oil to a large skillet and heat on med-high for five minutes. Add the jalapeno, garlic, cilantro, and yellow onion. Cook until fragrant and the onions begin to soften, about 5 minutes. Stir frequently to ensure even cooking. Season with salt & pepper to taste.
Step 2: Add the Mexican rice mix (including the seasoning packet), water, tomatoes (juice and all), and corn kernels. [Note: if using black beans, add them along with the corn.] Stir well to combine. Arrange the shrimp evenly around the skillet, pushing them down into the rice and liquid. Do not stir! Cover, reduce heat to med-low, and cook until the rice is tender. This should take 20-25 minutes.
Step 3: Turn off the heat and let the shrimp and rice mixture sit covered for 5-10 minutes before serving. This gives you  a pocket of time to dice the avocado and sprinkle it with the lime juice. Just before serving, sprinkle the diced avocado evenly on top of the skillet. Serve with tortilla chips and salsa on the side, if desired. A simple green salad is a nice side dish to pair with this dish as well.
This flavorful one-dish meal is fabulous! It's just spicy enough to keep things interesting thanks to the addition of the jalapeno. However, the heat is tempered nicely by the sweet corn and creamy avocado. This dish is tasty and healthy, and any leftovers reheat nicely for lunch the next day. I hope that you'll give this dish a try very soon! If you're not a seafood fan, simply sub in some diced boneless, skinless chicken breast. 

To learn more about our #WeekdaySupper sponsor American Family Insurance, be sure to visit their social media sites:
This week's #WeekdaySupper menu is featuring lots of great healthy, quick-cook recipes. Check out this amazing lineup of recipes from earlier this week! Make sure to take a moment to go by and Pin all these great recipes for your upcoming #WeekdaySupper menus. These recipes are sure to make perfect warm-weather dinners on those busy nights when time is short...but your family is hungry. These healthy family-friendly dishes can be cooked and on the table faster than you can order takeout.
You can find lots of other healthy family-friendly dishes by following the Family Favorites Turned Healthy #ChooseDreams Pinterest board.

Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.

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