|
Spicy Shrimp over Rice
SUBMITTED by t & t, Peoria
1 large green pepper, chopped
1 large onion, chopped
1/2 cup butter cubed
2 1/4 pounds uncooked large shrimp, peeled and deveined
2 (8 oz. each) cans tomato sauce
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Hot cooked rice
In a large skillet, sauté the green pepper and onion in butter
until tender. Reduce heat; add shrimp. Cook for 5 minutes or
until shrimp turn pink. Stir in the tomato sauce, green onions,
parsley and seasonings. Bring to a boil. Reduce heat; simmer,
uncovered, for 20 minutes or until slightly thickened. Serve hot
over rice.
|
|
