Spicy Shrimp with Rice
1 large onion, finely chopped
1 large green pepper, chopped
1 tbsp olive oil
3 garlic cloves, minced
1 can (8 oz) tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh parsley
1 jar (4 oz) diced pimentos, drained
1-2 tbsp Dickey Farms Hot Peach Sauce
1/4 tsp onion salt
1/4 tsp pepper
2 lbs uncooked large shrimp, peeled and deveined
5 2/3 cups hot cooked rice
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, pimentos, hot peach 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 more or until shrimp turn pink. Serve with rice.