Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Shrimp; peeled and |
| \N \N | ; deveined, with |
| \N \N | ; tails left on |
| 1 can | Chopped green chilies; drained (2.25 |
| \N \N | ; ounces) |
| 1 tablespoon | Butter |
| 1 medium | Tomato; diced |
| 1 medium | Celery rib; diced |
| ½ teaspoon | Yellow mustard |
| ⅓ cup | Orange juice |
Heat a large nonstick skillet over medium-heat, then sear the shrimp for 2 to 3 minutes, or until pink. Stir in the remaining ingredients, reduce the heat to low, and simmer for 5 to 6 minutes, or until heated through. Serve immediately.
NOTE: Try serving this over cooked pasta or rice. If you want, go ahead and substitute scallops or imitation crabmeat for the shrimp.
Converted by MC_Buster.
NOTES : 4 servings
Converted by MM_Buster v2.0l.