Spicy Island Shrimp

It's been a mild winter. Can you blame us for being in a tropical mood? This dish apparently originated in St. Croix, and there is definite spice to this shrimp!

INGREDIENTS

· 1 large green pepper, chopped

· 1 large onion, chopped

· 1/2 cup butter cubed

· 2-1/4 pounds uncooked large shrimp, peeled and deveined

· 2 cans (8 ounces each) tomato sauce

· 3 tablespoons chopped green onions

· 1 tablespoon minced fresh parsley

· 1 teaspoon salt

· 1 teaspoon pepper

· 1 teaspoon paprika

· 1/2 teaspoon garlic powder

· 1/2 teaspoon dried oregano

· 1/2 teaspoon dried thyme

· 1/4 to 1/2 teaspoon white pepper

· 1/4 to 1/2 teaspoon cayenne pepper

Hot cooked rice

Note: I halved this recipe- except for the cayenne powder

DIRECTIONS
In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes. Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. Serve with rice.

VERDICT
Spicy, fairly nutritious, and easy to make. It's similar in taste to jumbalaya, and I loved the mix of spices. It wasn't hot enough for my husband though (and I used the full 1/2 tsp of cayenne powder!) so he added Red Hot. Enjoy!

NUTRITIONRice not included in calculations

Serves: 8
Calories: 229
Protein: 1g
Fat: 13g
Carbs: 10g