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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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No one will doubt that light cooking can be tasty when you put a helping of this zippy shrimp in front of them. Jeannie Klugh of Lancaster, Pennsylvania seasons the seafood just right with garlic, pepper and hot sauce. Ingredients:
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 louisiana-style 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 |
Directions:
1. In a large skillet, saute the onion, green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper.
2. 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. Yield: 8 servings.
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