Recipe: Quick Shrimp Jambalya

QUICK SHRIMP JAMBALYA

1 pound raw, peeled, deveined shrimp, fresh or frozen
1 cup chopped green pepper
2/3 cup chopped onions
2 tablespoons olive oil or cooking oil
2 cans (15 ounces each) Spanish rice (or about 4 cups prepared Spanish rice)
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon liquid hot pepper sauce
Green pepper rings (garnish)

Thaw shrimp if frozen. Cut large shrimp in half; set aside.

In a 10-inch frypan, cook green pepper and onions in olive oil until tender.

Add remaining ingredients, except garnish, and cook over medium heat for 10 to 12 minutes or until shrimp are tender.

Garnish with green pepper rings.

Makes 6 servings
From: Recipelink.com
Source: Quick n' Tasty 20 Minute Seafood Recipes, Gulf & Atlantic Fisheries Development Foundation Inc., not dated