Peppery Shrimp and Rice Recipe

4 1
Publisher Photo

Peppery Shrimp and Rice Recipe

Be the first to add a review
4 1
Publisher Photo
"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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

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

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.
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.
Originally published as Peppery Shrimp and Rice in Light & Tasty February/March 2002, p12

Nutritional Facts

1-1/4 cups: 428 calories, 6g fat (1g saturated fat), 129mg cholesterol, 913mg sodium, 65g carbohydrate (0 sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.

  • 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
  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.
Originally published as Peppery Shrimp and Rice in Light & Tasty February/March 2002, p12

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeppery Shrimp and Rice

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review