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Mexican   -   Southwestern Shrimp   adapted from Betty Crockers New International Cookbook

  • 1/2 Pound Shrimp -- uncooked
  • 1 Small Onion -- chopped
  • 1 Medium Zucchini -- chopped
  • 1 Medium Bell Pepper -- chopped
  • 1 Cup Frozen Corn -- thawed
  • 1 Can Rotel Tomatoes
  • 1 Can Black Beans -- rinsed and drained
  • 1 Teaspoon Cumin
  • 6 Flour Tortilla -- warmed
  • Cilantro -- if Desired
Directions Spray wok with non-stick cooking spray and heat over medium high. stir fry shrimp until pink and remove from wok. add more spray. over medium high heat. stir fry onion, pepper and zucchini until vegetable are tender. then add corn, tomatoes, beans, cumin and put the shrimp back in. Stir fry until hot. top with cilantro if desired and serve in tortillas.
Serves 6
Time to Make 0:00

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