Peppery Shrimp and Rice

Name: Peppery Shrimp and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 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

"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.

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.

Nutrition 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.

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