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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. The seafood is seasoned just right with garlic, pepper and hot sauce. — Jeannie Klugh, Lancaster, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    8 servings

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

  • In a large skillet, saute the onion and 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.
Nutrition Facts
1 serving: 273 calories, 3g fat (1g saturated fat), 168mg cholesterol, 425mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Reviews

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Average Rating:
  • jetluvs2cook
    Dec 13, 2018

    Very flavorful and delicious!

  • amsm
    Oct 16, 2018

    My husband and I love shrimp so I thought I would give this dish a try. It was good. Not too spicy for us and we were able to use our garden fresh green peppers. I ended up adding a touch of sugar to the sauce after tasting it.

  • Littely
    Oct 3, 2018

    This was amazing. I used 1 1/2 lbs. frozen shrimp, peeled and deveined (21-25 per lb.) and removed the tails before cooking. I used onion powder instead of salt and also sprinkled some oregano. Wow!

  • Yummy4
    Feb 22, 2011

    I loved it!It was easy to make.

  • jessyalice
    Jan 18, 2011

    Make this a lot. Very good.

  • wjdahler
    Jan 5, 2010

    Very good, have made numerous times

  • wjdahler
    Apr 3, 2009

    made this several times & its great!