Spicy Shrimp Jambalaya Recipe
Ingredients
| Canola oil | 2 Tablespoon | |
| Onion | 1 | |
| Garlic | 2 Clove (5gm) | |
| Jalapeno peppers | 2 To taste | |
| Reduced- sodium tomatoes -€“ 14 ounces | ||
| Cilantro | 2 Tablespoon, chopped | |
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| Long-grain rice -€“ 1 cup | ||
| Sugar | 1 Teaspoon | |
| Medium shrimp | 1 pound, deveined | |
| Lime juice | 2 Tablespoon | |
Directions
MAKING
1. In a 4-quart saucepan, heat oil, add onion and garlic and sauté until brown and soft.
2. Add jalapeno peppers, tomatoes, cilantro, stock, rice, sugar and bring to a boil, cover and simmer for 30 minutes, until rice is tender.
3. Add shrimp and cook for another 5 minutes, until shrimp are pink.
4. Add lime juice and gently mix and cook for another minute.
SERVING
5. Serve hot.
1. In a 4-quart saucepan, heat oil, add onion and garlic and sauté until brown and soft.
2. Add jalapeno peppers, tomatoes, cilantro, stock, rice, sugar and bring to a boil, cover and simmer for 30 minutes, until rice is tender.
3. Add shrimp and cook for another 5 minutes, until shrimp are pink.
4. Add lime juice and gently mix and cook for another minute.
SERVING
5. Serve hot.
Chef
