SPICY SHRIMP

By sarey

Ingredients

• 1 LARGE ONION, FINELY CHOPPED
• 1 LARGE PEPPER, CHOPPED (RED OR GREEN)
• 1 T OLIVE OIL
• 3 GARLIC CLOVES, MINCED
• 1 CAN (8OZ) TOMATO SAUCE
• 1/2 C REDUCED SODIUM CHICKEN BROTH
• 1/2 C MINCED FRESH PARSLEY
• 1 JAR (4 OZ)DICED PIMIENTOS, DRAINED
• 1-2 T LOUISIANA STYLE HOT SAUCE
• 1/4 t ONION SALT
• 1/4 t PEPPER
• 2 # UNCOOKED LG SHRIMP, PEELED, DEVEINED
• HOT COOKED RICE

Preparation

Step 1

IN A LARGE SKILLET, SAUTE THE ONION AND 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