ZIPPY SHRIMP and SNAPPER STEW
3 c. chicken broth
1/2 c. uncooked long-grain rice
1 heaping TBL chili powder
2 garlic cloves, minced
1 (14 1/2 oz) can diced tomatoes with green chillies, with liquid
1 c. green pepper, jullienned
1 c. sweet yellow or red pepper, jullienned
1 c. vadallia onion, thinly sliced
12 oz. red snapper filet, cut into 1" pieces *
6. oz. medium shrimp, peeled and de-veined
3/4 c. orange juice concentrate, undiluted
In a large saucepan, bring the broth to a boil. Add next 3 ingredients, reduce heat, cover and simmer for 20 minutes until rice is tender.
Add next four ingredients. Cover and cook over medium heat until vegetables are tender.
Add fish, shrimp and orange juice concentrate. Cover and simmer for 5-7 minutes or until fish flakes easilly with a fork and the shrimp are a nice pink color.
*Orange Roughy works well in place of the Red Snapper
3 c. chicken broth
1/2 c. uncooked long-grain rice
1 heaping TBL chili powder
2 garlic cloves, minced
1 (14 1/2 oz) can diced tomatoes with green chillies, with liquid
1 c. green pepper, jullienned
1 c. sweet yellow or red pepper, jullienned
1 c. vadallia onion, thinly sliced
12 oz. red snapper filet, cut into 1" pieces *
6. oz. medium shrimp, peeled and de-veined
3/4 c. orange juice concentrate, undiluted
In a large saucepan, bring the broth to a boil. Add next 3 ingredients, reduce heat, cover and simmer for 20 minutes until rice is tender.
Add next four ingredients. Cover and cook over medium heat until vegetables are tender.
Add fish, shrimp and orange juice concentrate. Cover and simmer for 5-7 minutes or until fish flakes easilly with a fork and the shrimp are a nice pink color.
*Orange Roughy works well in place of the Red Snapper
