Caribbean Confetti Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Buy peeled and deveined shrimp because it's a real timesaver. Start cooking the rice first, so it will be done at about the same time as the shrimp. Ingredients:
2 teaspoons olive oil |
1/2 cup diced onion |
1/2 cup red bell pepper strips |
1/2 cup green bell pepper strips |
2 garlic cloves, minced |
1 tablespoon cider vinegar |
1/4 teaspoon black pepper |
8 pimento-stuffed olives, halved |
1 (14.5-ounce) can stewed tomatoes, undrained |
2 bay leaves |
1 pound peeled, deveined medium shrimp |
1 cup frozen green peas, thawed |
2 cups hot cooked long-grain rice |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, bell peppers, and garlic; sauté 3 minutes. Add vinegar and next 4 ingredients (vinegar through bay leaves); bring to a boil. Cover, reduce heat to medium, and cook 5 minutes. Add shrimp; cover and cook 4 minutes. Add peas; cover and cook 1 minute. Discard bay leaves. Serve with rice.
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