Shrimp Creole

2 cups frozen stir-fry bell peppers and onions (from 16 ounce package)
1 (14 ounce) can chunky tomatoes with crushed red pepper, undrained
1 pound uncooked peeled and deveined medium shrimp, thawed if frozen
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/8 teaspoon garlic powder

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook stir-fry vegetables in skillet about 3 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer for 8 to 10 minutes, stirring occasionally, until shrimp are pink and firm.

Yield: 4 servings

Per Serving: Calories: 100; Fat:1g; Cholesterol: 160mg; Sodium: 350mg; Protein: 18g