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Peppery Shrimp and Rice

By: Cynthia Schaible Boyll

"'This recipe has evolved over the years to satisfy my husband's yearning for shrimp over rice, which he enjoyed while growing up in Louisiana,' writes Cynthia Schaible Boyll of Loveland, Ohio. Chili sauce and red pepper flakes give a Cajun kick to this pretty, palatable dish."

Rate/Review | Read Reviews (28)

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 celery ribs, finely chopped
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive or canola oil
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 (15 ounce) can tomato sauce
1/2 cup sherry or chicken broth
1 tablespoon chili sauce
2 teaspoons sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
3/4 pound cooked medium shrimp, peeled and deveined
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.

Footnotes

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.