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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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These spicy little guys go great over rice with some gumbo and cornbread. Ingredients:
1 lb peeled medium size shrimp |
2 tablespoons olive oil |
1 onion (chopped) |
1 bell pepper (chopped) |
1 (4 ounce) can mild chilies (chopped) |
1/2 teaspoon crushed red pepper |
5 garlic cloves, minced |
2 (14 1/2 ounce) cans mexican stewed tomatoes |
Directions:
1. In skillet heat oil over medium/high heat and saute onion, peppers, garlic and crushed red pepper until tender. Add tomatoes and bring to boil, reduce heat to simmer uncovered for ten minutes. Add shrimp, cover and cook 5 to 7 minutes or until shrimp turn pink, serve over rice.
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