Ingredients
2 tablespoons olive oil1 medium onion, sliced1/2 cup chopped green pepper1 cup tomato sauce1/2 cup orange juice1/4 cup diced pimientos, drained1/2 teaspoon grated orange zest1/2 teaspoon salt1/4 teaspoon pepper2 pounds uncooked shrimp (16-20 per pound), peeled and deveined4 cups hot cooked riceMinced fresh parsley, optional
Preparation
In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook until onion starts to turn brown, about 10 minutes. Stir in tomato sauce, orange juice, pimientos, zest, salt and pepper. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add shrimp; simmer, covered, until shrimp turn pink, 4-5 minutes. Serve with rice. Sprinkle with parsley if desired.
