Shrimp With Tomato Chili Sauce 0.25 cup chopped green pepper 2.00 tablespoon finely chopped shallots or onions 1.00 tablespoon finely chopped jalapeno pepper 2.00 cloves garlic, minced 2.00 teaspoon olive or vegetable oil 1.00 teaspoon dried basil leaves 1.00 teaspoon dried mint leaves 1.00 tablespoon minced parsley 0.50 cup chicken broth 3.00 tablespoon catsup 3.00 tablespoon rice wine or cider vinegar 3.00 tablespoon light reduced sodium soy sauce 3.00 tablespoon nutrasweet 'spoonful' 1.00 lb large cooked deveined shrimp Seafood never had it so good, and neither have you with this unique blend of chili and sautéed shrimp that has a distinctive Thai influence. sauté green pepper, shallots, jalapeno pepper and garlic in oil until tender in small saucepan. Stir in herbs cook over medium heat 1 minute. Stir in broth, catsup, vinegar and soy sauce heat to boiling. Reduce heat and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup). Remove from heat and let stand 2 to 3 minutes stir in NutraSweet Spoonful. Serve warm with shrimp. Yield: 4 servings