|Onion||1 Large, finely chopped|
|Green pepper||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Olive oil||1 Tablespoon|
|Tomato sauce||8 Ounce (1 Can)|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Diced pimientos||4 Ounce, drained (1 Jar)|
|Hot sauce||2 Tablespoon|
|Onion salt||1⁄4 Teaspoon|
|Uncooked large shrimp||2 Pound, peeled and deveined|
|Hot cooked rice||2⁄3 Cup (10.67 tbs)|
In a large skillet, saute onion, green pepper and garlic in oil until tender.
Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper.
Bring to a boil.
Reduce the heat; cover and simmer for 10 minutes, stirring occasionally.
Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink.