Now, it DID turn out a little "soupier" than I thought it should, so I made some extra rice to serve as a base for what, in my terms, became a sauce. With sliced avocado and a few tortilla chips on the side, it made for a nicely filling meal. (A dollop of sour cream and a sprinkle of chopped cilantro would have been nice on top.) And it was pretty healthy also--VERY low in fat and loaded with "good" carbs, with a ingredient list that I could actually read and understand. A little too much sodium, but that's not necessarily a surprise.
So, on a night you don't have time to make your own Southwestern shrimp saute, try this. I don't think you'll be disappointed.
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