Spicy Shrimp with Rice

INGREDIENTS:

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

INSTRUCTIONS:

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.

Enjoy!