1. Heat the oil in a large non-stick skillet over medium heat. 2. Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes. 3. Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes. 4. In a small dish, combine the cornstarch with 1 tablespoon water and stir to blend; whisk into the skillet and stir until the sauce thickens, about 1 minute then stir in the cilantro. 5. Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture. 6. Garnish each dish with lime wedges and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
