Peppery Shrimp and Rice

Peppery Shrimp and Rice

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    * 2 celery ribs, finely chopped

  • 1

    * 1 medium onion, chopped

  • 1

    * 1 garlic clove, minced

  • 1

    * 1 tablespoon olive oil

  • 1

    * 1 small green pepper, chopped

  • 1

    * 1 small sweet red pepper, chopped

  • 1

    * 1 can (15 ounces) tomato sauce

  • ½

    * ½ cup sherry or chicken broth

  • 1

    * 1 tablespoon chili sauce

  • 2

    * 2 teaspoons sugar

  • 2

    * 2 teaspoons dried basil

  • 1

    * 1 teaspoon dried oregano

  • ½

    * ½ teaspoon crushed red pepper flakes, optional

  • ¾

    * ¾ pound cooked medium shrimp, peeled and deveined

  • 4

    * 4 cups hot cooked rice

Directions

* In a large nonstick skillet, saute the celery, onion and garlic in oil for 3 minutes. Add peppers; cook 3 minutes longer. Stir in tomato sauce, sherry or broth, chili sauce, sugar, basil, oregano and pepper flakes if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until vegetables are tender. Add shrimp; heat through. Serve over rice. Yield: 4 servings. Nutritional Analysis: One serving (1-1/4 cups shrimp mixture with 1 cup rice) equals 428 calories, 6 g fat (1 g saturated fat), 129 mg cholesterol, 913 mg sodium, 65 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.


Nutrition

Facebook Conversations