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4
cups water
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1
pound fresh or frozen shelled shrimp
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1/2
cup chopped onion
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1/2
cup chopped green sweet pepper
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1
28 ounce can tomatoes, cut up
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2
teaspoons instant chicken bouillon granules
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1
teaspoon sugar
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1
teaspoon dried thyme, crushed
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1/4
teaspoon bottled hot pepper sauce
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2
tablespoons cornstarch
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2
cups hot cooked rice
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1/4
cup snipped parsley
1. In a large saucepan bring the 4 cups water to boiling; add shrimp. Return to boiling; reduce heat. Simmer for 1 to 3 minutes or until shrimp turn opaque; drain and set aside.
2. In a large skillet combine the onion, green pepper, and 1/4 cup water. Bring to boiling; reduce heat. Cover and simmer for 3 to 4 minutes or until vegetables are crisp-tender. Do not drain.
3. Stir in undrained tomatoes, bouillon granules, sugar, thyme, and bottled hot pepper sauce. Simmer, uncovered, for 8 minutes.
4. Combine cornstarch and 1/4 cup water; stir into skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
5. Add shrimp; heat through. Combine rice and parsley. Serve shrimp mixture with rice mixture. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 290,
- Protein (gm) 26,
- Carbohydrate (gm) 43,
- Fat, total (gm) 2,
- Cholesterol (mg) 140,
- Sodium (mg) 680,
- Percent Daily Values are based on a 2,000 calorie diet
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