Spicy Shrimp with Rice

Taste of Home - - RECIPE INDEX -

No one will doubt light cook­ing can be tasty when you put a help­ing of this zippy shrimp in front of them. The seafood dish is sea­soned just right with a touch of hot sauce. —Jean­nie Klugh, Lan­caster, PA

Prep: 15 min. • Cook: 25 min. Makes: 8 serv­ings

1 large onion, finely chopped

1 large green pep­per, chopped 1 Tbsp. olive oil

3 gar­lic cloves, minced

1 can (8 oz.) tomato sauce

¹₂ cup re­duced-sodium chicken broth

¹₂ cup minced fresh pars­ley

1 jar (4 oz.) diced pimien­tos, drained 1 to 2 Tbsp. hot sauce

¹₄ tsp. onion salt

¹₄ tsp. pep­per

2 lbs. un­cooked large shrimp, peeled and de­veined

5² ₃ cups hot cooked rice

In a skil­let, saute onion and green pep­per in oil un­til ten­der. Add gar­lic; cook 1 minute. Stir in the tomato sauce, broth, pars­ley, pimien­tos, hot sauce, onion salt and pep­per. Bring to a boil. Re­duce heat; cover and sim­mer 10 min­utes, stir­ring oc­ca­sion­ally. Stir in shrimp; cook

5-7 min­utes longer or un­til shrimp turn pink. Serve with rice.

1 serv­ing: 273 cal., 3g fat (1g sat. fat), 168mg chol., 425mg sod., 37g carb. (3g sug­ars, 2g fiber), 22g pro. Di­a­betic ex­changes: 3 lean meat, 2 starch, 1 veg­etable.

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