PEPPERY SHRIMP AND RICE

Peppery Shrimp and Rice image

"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.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 celery ribs, finely chopped
1 medium onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 can (15 ounces) 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, optional
3/4 pound cooked medium shrimp, peeled and deveined
4 cups hot cooked rice

Steps:

In a large nonstick skillet, saute celery and onion in oil for 3 minutes. Add garlic; cook 1 minute. Add peppers; cook 3 minutes longer. , Stir in the tomato sauce, sherry, 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 with rice.

Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 129mg cholesterol, Sodium 913mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges