Serves: 4
Total Calories: 184
1. In a 10-inch skillet over medium heat, sauté green pepper, green onions and garlic in oil for about 7 minutes or until green pepper is crisp-tender.
2. Increase heat to medium-high. Add stewed tomatoes, mushrooms, bouillon granules, basil, thyme and pepper. Break up tomatoes if pieces are large. Bring to a boil and boil for about 5 minutes to blend flavors, stirring if necessary.
3. Meanwhile, in a small bowl, mix vermouth and cornstarch until smooth set aside.
4. Increase heat to high. Add frozen shrimp to skillet. Stir vermouth and cornstarch mixture pour into skillet. Stirring, bring to a full boil and boil for 2 to 3 minutes or until shrimp are opaque and fully cooked.
* Rinse shrimp under cool water to separate if necessary.
This Dixie Shrimp recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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