Spicy Shrimp with Rice

 

Ingredients

  • 1 tablespoon olive oil

  • 1 large onion, finely chopped

  • 1 large green pepper, chopped

  • 1 tablespoon olive oil

  • 3 garlic cloves, minced

  • 1 can (8 ounces) tomato sauce

  • 1/2 cup reduced-sodium chicken broth

  • 1/2 cup minced fresh parsley

  • 1 jar (4 ounces) diced pimientos, drained

  • 1 to 2 tablespoons Dipitt hot sauce

  • 1/4 teaspoon onion salt

  • 1/4 teaspoon pepper

  • 2 pounds uncooked large shrimp, peeled and deveined

  • 5-2/3 cups hot cooked rice

Preparation

In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minutelonger. Stir in the tomato sauce, broth, parsley, pimientos, Dipitt hot sauce, onion salt andpepper.

Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

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