Recipe for Shrimp With Tomato Chili Sauce


1 stephen ceideburg
1/4 cup chopped green pepper
2 tablespoon finely chopped shallots or onions
1 tablespoon finely chopped jalapeno pepper
2 cloves garlic, minced
2 teaspoon olive or vegetable oil
1 teaspoon dried basil leaves
1 teaspoon dried mint leaves
1 tablespoon minced parsley
1/2 cup chicken broth
3 tablespoon catsup
3 tablespoon rice wine or cider vinegar
3 tablespoon light reduced sodium soy sauce
3 tablespoon nutrasweet 'spoonful'
1 lb large cooked deveined shrimp


Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

SAUTE GREEN PEPPER, shallots, jalapeno pepper and garlic in oil until tender in small saucepan. Stir in herbs; cook over medium heat 1 minute. Stir in broth, catsup, vinegar and soy sauce; heat to boiling.

REDUCE HEAT and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in NutraSweet Spoonful. Serve warm with shrimp.

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