Shrimp – Papas Cutting Board

Heart Healthy

1 large onion finely chopped

1 large green pepper finely chopped

1 Tbsp olive oil

3 garlic cloves minced

1 can (8 oz) tomato sauce

½ cup reduced-sodium chicken broth

1/3 c. minced fresh parsley

1 jar (4 oz.) diced pimientos, drained

1 to 2 Tbsp hot sauce

¼ tsp onion salt

¼ tsp pepper

2 lbs. uncooked large shrimp peeled and deveined

5 cups hot cooked rice

In a skillet, sauté onion and green pepper in oil until tender. Add garlic, cook 1 minute. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. Bring to a boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Stir in shrimp, cook 5-7 minutes longer or until shrimp turn pink.

Serve with rice

I used a green pepper and a red pepper – next time, I’ll add yellow and orange peppers also.

I winged it on the rice. I just made a large batch (figuring I’d make more when needed)

Every time we go to the ocean – I buy a community cookbook – I enjoy trying new seafood dishes that are not common in our area. This recipe is from a spiral bound community church program called Along the Shores of Florida

If you don’t like spicy – cut back on the hot sauce –

Perfect!

This dish is delicious! My husband ate 4 bowls in one sitting! I will make this again, and I will just scramble the foo yung part, and mix it into the rice. Also, the Foo Yung recipe: I did not add the salt – I did do pepper – I figured between all the other ingredients it did not need more salt and this was perfect for us. I also had some leftover turkey cold cuts, so I chopped those up and included them with the ham and shrimp combination.