Shelly's Recipe

SPICY SHRIMP AND RICE

Category: Casseroles - Seafood

1 large onion, finely chopped
1 large green pepper, chopped
1 tbsp olive oil
3 garlic cloves, minced
1 (8 oz) can tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh parsley
1 (4 oz) jar diced pimientos, drained
1 to 2 tbsp Louisiana-style hot sauce
1/4 onion salt
1/4 tsp pepper
2 lbs uncooked large shrimp, peeled and deveined
5-2/3 cups hot cooked rice

In a large skillet, saute the onion, green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. 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. Serves 8