Spicy Shrimp

By Cindy_Wicker

Ingredients

• 1 large onion, finely chopped
• 1 large green pepper, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 can (8 ounces) Hunt’s® Tomato Sauce
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup minced fresh parsley
• 1 jar (4 ounces) diced pimientos, drained
• 1 to 2 tablespoons Louisiana-style hot 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

Preparation

Step 1

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. Yield: 8 servings.

Nutrition Facts: 2/3 cup shrimp mixture with 2/3 cup rice equals 273 calories, 3 g fat (1 g saturated fat), 168 mg cholesterol, 425 mg sodium, 37 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable.

7 WW Points Plus