Peppery Shrimp and Rice Recipe

Peppery Shrimp and Rice Recipe

  • 2 celery ribs, finely chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive or canola oil
  • 1 small green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup sherry or chicken broth
  • 1 tablespoon chili sauce
  • 2 teaspoons sugar
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 pound cooked medium shrimp, peeled and deveined
  • 4 cups hot cooked rice
  1. In a large nonstick skillet, saute the celery, onion and garlic in oil for 3 minutes. Add peppers; cook 3 minutes longer. Stir in tomato sauce, sherry or broth, chili sauce, sugar, basil, oregano and pepper flakes if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until vegetables are tender. Add shrimp; heat through. Serve over rice.
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