Spicy shrimp with rice is the perfect recipe for anyone who enjoys shrimp and the spice of Louisiana cooking. Combining onion, bell peppers and tomatoes creates a savory sauce for the shrimp and rice. This dish cooks quickly, especially if you use cooked shrimp from the grocery store. That means you’ll be good to go when it comes to busy nights. Make sure there’s lots of rice—it soaks up the sauce.
Ingredients:
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 can (8 ounces) tomato sauce
- 1/2 cup chicken broth
- 1 jar (4 ounces) diced pimientos, drained
- 1 to 2 tablespoons Peppers of Key West Cayenne Pepper 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:
1. In a large skillet, sauté the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, pimientos, Peppers of Key West Cayenne Pepper Sauce, onion salt and pepper.
2. 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.
