The Big Easy Spicy Shrimp
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 tablespoons butter
- 1 medium red bell pepper, coarsely chopped
- 1 large onion, coarsely chopped
- 1 cup thinly sliced celery
- 1 (26 1/2 ounce) can traditional-flavor spaghetti sauce
- 1 (10 ounce) can diced tomatoes with green chilies
- 2 lbs large shrimp, peeled and deveined
directions
- Melt the butter in a large Dutch oven over medium heat. Stir in bell pepper, onion and celery. Cover and cook for 5 minutes, stirring 2 or 3 times, until vegetables are tender, yet still crisp.
- Meanwhile, combine spaghetti sauce and diced tomatoes with chilies in a separate, medium saucepan over medium heat. Cover, bring to a boil then reduce heat and simmer for 10 minutes.
- Add shrimp to the Dutch oven and increase heat to high. Cook 2 to 3 minutes while tossing, until shrimp are pink and just opaque in the center. Add sauce; stir well and return to a simmer. Serve shrimp over rice.
- Nutritional Information Per Serving (without rice): Calories 220; Total fat 6g; Saturated fat 2g; Cholesterol 180mg; Sodium 760mg; Carbohydrate 18g; Fiber 4g; Protein 25g; Vitamin A 30%DV*; Vitamin C 70%DV; Calcium 10%DV; Iron 20%DV.
- *Daily Value.
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Reviews
-
This is a new favorite in my cookbook because it's quick and very tasty. It really didn't take that much time to cook once the vegies were chopped and sauted. The only thing I added were some little smokies because I have one teenager who refuses to eat seafood of any type. This is great over rice or over noodles.