Spicy Shrimp Jambalaya
|Canola oil||2 Tablespoon|
|Onion||1 , diced|
|Garlic||2 Clove (10 gm), finely chopped|
|Jalapeno peppers||2 , chopped|
|Low sodium canned tomatoes||14 Ounce (Or 1 Can, Reduced Sodium Variety)|
|Chopped cilantro||2 Tablespoon|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Long-grain rice||1 Cup (16 tbs)|
|Peeled deveined medium shrimp||1 Pound|
|Lime juice||2 Tablespoon|
1. In a 4-quart saucepan, heat oil, add onion and garlic and sautÃ© until brown and soft.
2. Add jalapeno peppers, tomatoes, cilantro, stock, rice, sugar and bring to a boil, cover and simmer for 30 minutes, until rice is tender.
3. Add shrimp and cook for another 5 minutes, until shrimp are pink.
4. Add lime juice and gently mix and cook for another minute.
5. Serve hot.