Spicy Shrimp and Rice
Source: Las Palmas
1 can Las Palmas Red Chile Sauce, divided
1 cup uncooked regular long- grain rice
1 cup water
1 tbsp olive oil
2 garlic cloves, minced
3/4 cup green bell peppers strips
1 lb shelled, de-veined uncooked shrimp
2 tbs lime juice
2 tbs hopped fresh cilantro
1.In medium saucepan, combine rice, water and 1 1/4 cups of red chili sauce; mix
well. Bring to a boil. Reduce heat to low; cover and simmer 20 to 25 minutes or
until rice is tender, stirring occasionally.
2.Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic; cook
2 minutes. Add bell pepper; cook and stir 3-4 minutes.
3.Add shrimp and lime juice; cook about 4 minutes or until shrimp turns pink.
(DO NOT OVERCOOK).
Stir in remaining red chili sauce; cook until thoroughly heated. Spoon cooked
rice mixture onto serving platter; top with shrimp mixture. Sprinkle with