HEB Shrimp and Corn

Mom picked up this recipe card at the grocery store the other day and made it for dinner last night, and we both agreed that it was a keeper.

We don't usually buy a lot of bottled sauces, marinades, etc., so we liked that this doesn't call for a bunch of specific, pre-packaged ingredients. You could easily roast your own peppers to substitute for the bottled ones. We thought this needed a little more lime juice; a little lime zest might help, too. I thought it could have been a little spicier, but that's a matter of taste.

We thought this would also be great with leftover chicken, and that a seeded and chopped roasted tomato would be a good addition. I wouldn't be above adding some chiles or a little jalapeño if I were eating it by myself (Mom can't eat hot food).

1 pound peeled and deveined shrimp (490 calories)

OR 1 pound pre-cooked chicken, cubed (750 calories)

1 lime, squeezed for juice (and maybe zested) (10 calories)

2 tablespoons olive oil (240 calories)

2 teaspoons chili powder, or more (15 calories)

2 teaspoons minced garlic, or more (10 calories)

1 red bell pepper, roasted in the oven and chopped (50 calories)

1 1/2 cups fresh or frozen kernel corn (200 calories)

fresh cilantro, chopped (negligible calories)

Queso blanco, feta, or shredded Monterey Jack (50 calories per 2 tablespoons)

Optional: 1 large tomatoes, roasted, seeded, and chopped (40 calories)

Rice (120 calories per 1/2 cup cooked)

Toss shrimp with 2 teaspoons lime juice, chili powder, garlic, and oil. Let stand five minutes. Meanwhile, start cooking the rice.

In a large pan, sauté shrimp over medium-high heat for 3 minutes, until just beginning to curl. Add red peppers and corn. Sauté another minute or two, until hot.

Remove from heat. Stir in remaining lime juice (Note: We would save this and squeeze it over the food at the table). Serve over rice, topped with cilantro and cheese.

Total calories of base recipe, plus a tomato: 1020 (shrimp) to 1285 (chicken)

Per serving: 230 (shrimp) to 330 (chicken)

Per serving with 1/2 cup rice, some cilantro, and two tablespoons cheese: 400 (shrimp) to 500 (chicken)