Spicy Shrimp in Garlic Sauce
Easy and delicious, it takes less than 30 minutes to get this saucy skillet dish on the table. The heat comes from chili powder, garlic and picante sauce cooled off with a burst of vibrant lime juice.
Ingredients
1 pound medium shrimp, peeled and deveined
2 tablespoons lime juice
1 tablespoon vegetable oil
5 cloves garlic, minced
1 can whole peeled tomatoes, cut up
0.5 cup Pace® Picante Sauce
2 teaspoons chili powder
4 cups hot cooked regular long grain white rice
2 tablespoons lime juice
1 tablespoon vegetable oil
5 cloves garlic, minced
1 can whole peeled tomatoes, cut up
0.5 cup Pace® Picante Sauce
2 teaspoons chili powder
4 cups hot cooked regular long grain white rice
Instructions
Place the shrimp in a shallow nonmetallic dish. Toss the shrimp with the lime juice to coat.
Heat the oil in a 10-inch skillet over medium heat. Add the garlic and cook until it's tender. Add the tomatoes, picante sauce and chili powder and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Add the shrimp mixture to the skillet. Cook for 5 minutes or until the shrimp turn pink. Serve over the rice.
Heat the oil in a 10-inch skillet over medium heat. Add the garlic and cook until it's tender. Add the tomatoes, picante sauce and chili powder and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Add the shrimp mixture to the skillet. Cook for 5 minutes or until the shrimp turn pink. Serve over the rice.
Spicy Shrimp in Garlic Sauce
Easy and delicious, it takes less than 30 minutes to get this saucy skillet dish on the table. The heat comes from chili powder, garlic and picante sauce cooled off with a burst of v...
Directions
Print
Place the shrimp in a shallow nonmetallic dish. Toss the shrimp with the lime juice to coat.Heat the oil in a 10-inch skillet over medium heat. Add the garlic and cook until it's tender. Add the tomatoes, picante sauce and chili powder and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.Add the shrimp mixture to the skillet. Cook for 5 minutes or until the shrimp turn pink. Serve over the rice.
Ingredients
1 pound medium shrimp, peeled and deveined2 tablespoons lime juice1 tablespoon vegetable oil5 cloves garlic, minced1 can whole peeled tomatoes, cut up0.5 cup Pace® Picante Sauce2 teaspoons chili powder4 cups hot cooked regular long grain white rice
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