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Spicy Shrimp with Rice
No one will doubt that “light” cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce.
Equipment
- 1 Wok or Skillet
- 1 Wooden Spoon
- 1 Cutting/Chopping Board
- 1 Garlic Press
- 1 Can Opener
Ingredients
- 1 Large Onion Chopped
- 1 Large Green Pepper Chopped
- 1 tbsp Olive Oil
- 3 Garlic Cloves Pressed or Minced
- 400 g Tomato Passata Usually 1 carton
- 1 cube Chicken Stock Disolved in ½ Cup Boiling water
- ½ cup Fresh Parsley or 2 Tablspoon Dried Parsley
- 230 g Pimiento Piquillo Peppers Usually 1 Jar
- 2 tbsp Baron Peugeot Oxford Sauce
- ¼ tsp Onion Salt
- ¼ tsp Pepper
- 500 g Raw Large Peeled Shrimp Raw Peeled King Prawns
- 4 cup Cooked Rice
- ½ Fresh Lemon for a squirt of juice to taste
Instructions
- In a large wok, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the pasatta, chiken stock, parsley, pimientos, Oxford sauce, onion salt and pepper.1 Large Onion, 1 Large Green Pepper, 1 tbsp Olive Oil, 3 Garlic Cloves, 400 g Tomato Passata, 1 cube Chicken Stock, ½ cup Fresh Parsley, 230 g Pimiento Piquillo Peppers, 2 tbsp Baron Peugeot Oxford Sauce, ¼ tsp Onion Salt, ¼ tsp Pepper
- Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.500 g Raw Large Peeled Shrimp
- Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve over rice with a sqeeze of lemon4 cup Cooked Rice, ½ Fresh Lemon
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