Recipe: Spicy Shrimp Rice

Ingredients

• 1 large onion, finely chopped
• 1 large green pepper, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 can (8 ounces) tomato sauce
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup minced fresh parsley
• 1 jar (4 ounces) diced pimientos, drained
• 1 to 2 tablespoons Louisiana-class hot sauce
• 1/4 teaspoon onion salt
• 1/4 teaspoon pepper
• 2 pounds uncooked large shrimp, peeled and deveined
• 5-2/3 cups hot cooked rice

Method
In a large skillet, saute the onion, 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. Yield: 8 serving
Nutritional Facts
2/3 cup: 273 calories, 3g fat (1g saturated fat), 168mg cholesterol, 425mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.