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Per serving
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- 1
Build the sauce
In a large skillet, sauté the finely chopped onion and chopped green pepper in oil over medium-high heat until tender, about 4-5 minutes. Add the minced garlic and cook for one minute longer. Stir in the tomato sauce, chicken broth, drained pimientos, hot sauce, onion salt, and pepper. Bring to a boil.
- 2
Simmer and add shrimp
Reduce the heat, cover the pan, and simmer the sauce for 10 minutes, stirring occasionally. Stir in the peeled and deveined shrimp and cook for 5-7 minutes, or until the shrimp turn pink and curl into a C shape. Serve over hot cooked rice.
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Spicy Shrimp and Rice
Created by: MacroMeals
Ingredients
- 1 large onion
- 1 green pepper
- 1 tbsp olive oil
- 3 garlic cloves
- 8 oz tomato sauce
- 1/2 cup chicken broth
- 4 oz pimientos
- 1 tbsp hot sauce
- 1/4 tsp onion salt
- 1/4 tsp black pepper
- 2 lb large shrimp
- 2 3/4 cup white rice
Instructions
- Build the sauceIn a large skillet, sauté the finely chopped onion and chopped green pepper in oil over medium-high heat until tender, about 4-5 minutes. Add the minced garlic and cook for one minute longer. Stir in the tomato sauce, chicken broth, drained pimientos, hot sauce, onion salt, and pepper. Bring to a boil.
- Simmer and add shrimpReduce the heat, cover the pan, and simmer the sauce for 10 minutes, stirring occasionally. Stir in the peeled and deveined shrimp and cook for 5-7 minutes, or until the shrimp turn pink and curl into a C shape. Serve over hot cooked rice.