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Spicy Shrimp with Rice

 Spicy Shrimp with Rice
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.
8 ServingsPrep: 15 min. Cook: 25 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 2/3 cup shrimp mixture with 2/3 cup rice equals 273 calories, 3 g fat (1 g saturated fat), 168 mg cholesterol, 425 mg sodium,

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Spicy Shrimp with Rice (continued)

Nutritional Facts: 37 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.