Ingredients
1 large onion, finely chopped1 large green pepper, chopped1 tablespoon olive oil3 garlic cloves, minced1 can (8 ounces) tomato sauce1/2 cup reduced-sodium chicken broth1/2 cup minced fresh parsley1 jar (4 ounces) diced pimientos, drained1 to 2 tablespoons Louisiana-style hot sauce1/4 teaspoon onion salt1/4 teaspoon pepper2 pounds uncooked large shrimp, peeled and deveined5-2/3 cups hot cooked rice
Preparation
In a large skillet, saute the onion and 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.
