Shrimp with Tomatoes and Hot Peppers


  • 2 tsp vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp red pepper flakes
  • 1 small dried red pepper, seeded and crushed
  • 1 (12 oz) can plum tomatoes
  • 1 and 1/2 lbs medium shrimp, peeled and deveined
  • kosher salt and black pepper to taste
  • 2 tbs fresh parsley, chopped
  • 2 cups cooked rice
  • Place a large sauce pan over high heat and add the oil.
  • When hot, add onion and garlic and saute until tender.
  • Stir in red pepper and tomatoes with juice and bring to a boil, and using a potato masher, crush the tomatoes.
  • Reduce the sauce by half.
  • Add the shrimp and cook for several minutes until pink.
  • Season with salt and pepper and add the parsley.
  • Serve over rice.

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