Air Date: 5/9/2007
4 servings
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1 pound shrimp, peeled and deveined, with tails left on (see Options)
1 (2.25-ounce) can chopped green chilies, drained
1 tablespoon butter
1 medium tomato, diced
1 medium celery rib, diced
1/2 teaspoon yellow mustard
1/3 cup orange juice
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Heat a large nonstick skillet over medium-high 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.
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OPTIONS: Serve this over cooked pasta or rice. If you want, go ahead and substitute scallops or imitation crabmeat for the shrimp.
