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Peppery Shrimp and Rice Recipe

"This recipe has evolved over the years to satisfy my husband's yearning for shrimp over rice, which he enjoyed while growing up in Louisiana," writes Cynthia Schaible Boyll of Loveland, Ohio. Chili sauce and red pepper flakes give a Cajun kick to this pretty, palatable dish.
TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD:4 servings

Ingredients

  • 2 celery ribs, finely chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup sherry or chicken broth
  • 1 tablespoon chili sauce
  • 2 teaspoons sugar
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 3/4 pound cooked medium shrimp, peeled and deveined
  • 4 cups hot cooked rice

Directions

  • 1. In a large nonstick skillet, saute celery and onion in oil for 3 minutes. Add garlic; cook 1 minute. Add peppers; cook 3 minutes longer.
  • 2. Stir in the tomato sauce, sherry, chili sauce, sugar, basil, oregano and pepper flakes if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until vegetables are tender. Add shrimp; heat through. Serve with rice. Yield: 4 servings.

Nutritional Facts

One serving (1-1/4 cups shrimp mixture with 1 cup rice) equals 428 calories, 6 g fat (1 g saturated fat), 129 mg cholesterol, 913 mg sodium, 65 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.