Spicy Shrimp with Rice
Happy National Hot Sauce Day!
For this week’s recipe, we're bringing the heat with this spicy shrimp recipe. We'll show you how to prepare this simple, yet delicious dish that the whole family can enjoy.
“We love this recipe because it’s easy to make, and the seasoning of the shrimp is just right.” - Perco
Total Time: 40 minutes - 15 minutes for preparation, 25 minutes for cooking.
Nutrition Facts: Per 1 serving - 273 calories, 3g fat (1g of saturated fat), 168mg cholesterol, 425mg sodium, 37g carbohydrates (3g sugar, 2g fibre), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
What You’ll Need to Make This Recipe
- 1 tablespoon of olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- ½ cup of fresh parsley, minced
- 1 large green pepper, chopped
- 1 8oz can of tomato sauce
- ½ cup of reduced-sodium chicken broth
- 1 4oz jar of diced pimientos, drained
- 1 to 2 tablespoons of your hot sauce (can be adjusted to your taste)
- ¼ teaspoon of pepper
- ¼ teaspoon of onion salt
- 2lbs of uncooked large shrimp, peeled and deveined
- 5 ⅔ cups of hot cooked rice
How to Prepare the Dish
Step 1: In a large pan, sauté the green pepper and onion in oil until tender. Then add garlic; cook for 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion, salt, and pepper.
Step 2: Bring to a boil. Reduce the heat; cover and simmer for 10 minutes, stirring occasionally. Stir in the shrimp; cook for 5-7 minutes longer, or until the shrimp turns pink.
Step 3: Serve over rice.
Hot Sauce Recommendations
Are you a heat lover? Try the “Ghost Scream” sauce.
Want an easy to find, all-purpose hot sauce? Try “Cholula” sauce.
Looking for a non-traditional hot sauce with a garlic kick to it? Try “Yellowbird Jalapeno Condiment".
It wouldn’t hurt to try any of these! Excluding the “Ghost Scream”, that may hurt, literally.
Otherwise, stick to your go-to hot sauce and test it out on this quick-and-easy recipe.