This shrimp recipe has the perfect balance between sweet and spicy. With Elijah's Xtreme Pineapple-Mango Habanero Sauce added it gives it that extra boost of heat but with a tangy-sweet twist. Try this recipe if you want something full of flavor but simple to make!
Pineapple-Mango Habanero Shrimp with Rice
1-2 Tbsp of Elijah's Xtreme Pineapple-Mango Habanero Sauce
1 large onion, chopped
1 large green pepper, chopped
1 Tbsp olive oil
3 garlic cloves, minced
1 can (8oz) tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup fresh parsley, minced
1 jar (4oz) diced pimientos, drained
1/4 Tsp onion salt
1/4 Tsp black pepper
2 lbs uncooked large shrimp, peeled and deveined
5 2/3 cups hot cooked rice
Coat the bottom of a skillet with oil and heat to medium-high, then sauté the onion and green pepper until tender.
Add garlic and cook 1 minute longer.
Stir in tomato sauce, broth, parsley, pimientos, onion salt, and black pepper.
Now stir in Elijah's Xtreme Pineapple-Mango Habanero Sauce and bring to a boil.
Reduce heat to medium-low; cover and simmer for 10 minutes, stirring occasionally.
Mix in shrimp and cook for 5-7 more minutes (or until shrimp turn pink).
Serve over top of cooked rice and enjoy!