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Spicy Spanish Shrimp




Source of Recipe


Unknown






List of Ingredients



• 1-1/2 lbs. peeled and deveined shrimp
  
• 1/4 cup I Can't Believe It's Not Butter! Mediterranean Blend spread
  
• 1 medium yellow onion, chopped
  
• 1 clove garlic, finely chopped
  
• 1/8 tsp. crushed red pepper flakes
  
• 1 can (14.5 oz.) diced tomatoes, drained
  
• 1/2 cup chicken broth
  
• 1 jar (3 oz.) pimento-stuffed olives, drained (about 1/2 cup)
  
• 1 Tbsp. small capers, rinsed and drained
  






Instructions



1. Season shrimp, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! Mediterranean Blend spread over medium-high heat and cook shrimp, turning once, 3 minutes or until shrimp turn pink. Remove to platter and keep warm.
   
2. In same skillet, cook onion, stirring occasionally, 4 minutes or until golden. Stir in garlic and red pepper flakes and cook 30 seconds. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Return shrimp to skillet and heat through. Serve, if desired, with hot cooked rice.
   






Final Comments


6 servings