All Recipes

Citrus-Shrimp and Veggie Totchos

Prep

30-60 mins

Total

45 min

Servings

6 Servings

Ingredients

4  cups

(1/2 of 32-oz. pkg.) ORE-IDA Extra Crispy TATER TOTS

2 tbsp

olive oil, divided

1 cup

chopped onions

1 can

(14.5 oz.) diced tomatoes, undrained

1 tbsp

zest and juice from 1 orange, divided

1 tsp

paprika

1/2 tsp

ground black pepper

1/4 lb

cremini mushrooms, thinly sliced

1/2 cup

chopped carrots

1/2 cup

slivered red onions

1 stalk

celery, chopped

1 lb

uncooked deveined peeled medium shrimp

Instructions

Step 1

Heat oven to 425ºF.

Step 2

Bake TATER TOTS as directed on package.

Step 3

Meanwhile, heat 1 Tbsp. oil in medium saucepan on medium heat. Add onions; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add tomatoes, orange juice, paprika and pepper; mix well. Simmer on medium-low heat 10 min. or until tomato mixture is reduced by half, stirring occasionally. Blend in small batches in blender until smooth. Return to saucepan; cover to keep warm.

Step 4

Heat remaining oil in large nonstick skillet on medium heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently. Spoon into bowl; cover to keep warm. Add shrimp to skillet; cook 3 to 5 min. or until shrimp turn pink, stirring frequently.

Step 5

Add tomato sauce, cooked vegetables and orange zest to shrimp; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently.

Step 6

Top shrimp mixture in skillet with TATER TOTS before serving.

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