Spicy Shrimp with Rice

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.