Embark on a culinary journey that combines the robust flavours of the sea with the comforting warmth of home-cooked rice. This Spicy Shrimp with Rice recipe is a celebration of vibrant flavours and textures, with succulent shrimp bathed in a spicy sauce that’s both fiery and aromatic.
Ingredients:
- 1 large onion, finely chopped
- 1 large green pepper, chopped
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- 1 8 oz. can tomato sauce
- 1/2 cup low-sodium chicken stock
- 1/2 cup chopped fresh parsley
- 1 jar (4 oz) diced pimientos, drained
- 1 to 2 tablespoons Louisiana-style hot sauce
- 1/4 teaspoon onion salt
- 1/4 teaspoon pepper
- 2 pounds large uncooked shrimp, peeled and deveined
- 5-2/3 cups hot cooked rice
Method of preparation:
Prepare the vegetables: In a large skillet, sauté chopped onion and green pepper in olive oil over medium heat until soft and translucent.
Add the garlic and tomato sauce: Add the chopped garlic to the frying pan and cook for another minute. Then add the tomato sauce and stir well.
Simmer with stock and spices: Pour the chicken stock into the pan. Add the chopped parsley, diced pimientos, hot sauce, onion, salt and pepper. Stir and simmer for about 10 minutes.
Cook the prawns: Add the prawns to the frying pan, making sure they are submerged in the sauce. Cook for 5-7 minutes or until pink and cooked through.
Serve: Ladle the hot cooked rice onto plates or a serving platter. Top with the spicy prawn mixture. Garnish with additional parsley if desired.
