Spicy Shrimp over Rice
By
Susan Bickta
@souxie
1
This is a favorite "go to" recipe I made up years ago. I used ingredients I had on hand, and came up with this quick and easy "shrimp creole" type of dinner. Adjust the heat to your liking.
Ingredients
- 3 Tbsp
- vegetable oil
- 1 medium
- onion, peeled and roughly chopped
- 1 medium
- green bell pepper, roughly chopped
- 3
- stalks celery, roughly chopped
- 1 clove
- garlic, peeled, smashed and chopped
- 1 1/2 lb
- shrimp, cooked, peeled and deveined
- 1
- 8 ounce jar chunky salsa
- 1
- 16 ounce jar taco sauce
- 1
- 14.5 ounce can diced tomatoes with garlic and onions, undrained
- 1 tsp
- dried parsely flakes
- 6-8
- servings cooked rice
How to Make Spicy Shrimp over Rice
- 1Cook onion, green pepper, celery and garlic in oil in a 4-5 quart Dutch oven over medium-high heat. Cook for 5 minutes, stirring often. Vegetables should still be crisp.
- 2Add the cooked shrimp, mix well and cook 5 minutes more.
- 3Add salsa, taco sauce and diced tomatoes. Mix well. Bring to a simmer and cook for 5-6 minutes or until heated through. Add the parsley flakes and mix well.
