Spicy Shrimp Recipe
Ingredients
| Onion | 1 Large, finely chopped | |
| Green pepper | 1 Large, chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Olive oil | 1 Tablespoon | |
| Tomato sauce | 1 Can (10oz) | |
| Sodium chicken broth | 1/2 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs) | |
| 1 jar (4 ounces) diced pimientos, drained | ||
| 1 to 2 tablespoons Louisiana-style hot sauce | ||
| 1/4 teaspoon onion salt | ||
| Pepper | 1/4 Teaspoon | |
| Large shrimp | 2 Pound, deveined | |
| Hot cooked rice | 2/3 Cup (16 tbs) | |
Directions
In a large skillet, saute onion, green pepper and garlic in oil until tender.
Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper.
Bring to a boil.
Reduce the heat; cover and simmer for 10 minutes, stirring occasionally.
Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink.
Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper.
Bring to a boil.
Reduce the heat; cover and simmer for 10 minutes, stirring occasionally.
Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink.
Chef
