You know that feeling? That undeniable craving for something seafood-y, but you need it FAST? For me, that always means shrimp. And when that craving hits, the first thing that pops into my head is this incredible Shrimp with Tomato and Pimientos recipe. It’s honestly the answer to What I Cook When I Crave Shrimp Recipes because it’s so darn quick, jam-packed with flavor, and just ridiculously satisfying. I still remember the first time I made it for my family on a warm summer evening; the smiles around the table told me everything I needed to know. It’s proof that a simple meal can create such wonderful memories!
Why This Shrimp Recipe is a Go-To
So, why do I reach for this shrimp dish again and again? It really boils down to a few key things:
- It’s lightning fast! Seriously, from chopping board to your plate in under 45 minutes. Perfect for those crazy weeknights.
- Flavor explosion: The combination of savory tomato, sweet pimientos, and just a hint of spice is irresistible.
- Super simple: Seriously, the steps are so easy you’ll wonder why you ever bought takeout shrimp.
- Easy-to-find ingredients: You probably have most of what you need in your pantry already!
It’s just one of those recipes that never lets me down.
What I Cook When I Crave Shrimp Recipes: Ingredients You’ll Need
Okay, so when that shrimp craving hits, here’s what I pull out of my kitchen. It’s pretty straightforward, and trust me, the results are SO worth it!
For the Sauce:
- 1 large onion, finely chopped
- 1 large green pepper, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (8 ounces) tomato sauce
- 1/2 cup reduced-sodium chicken broth
- 1 jar (4 ounces) diced pimientos, drained
- 1-2 tablespoons Louisiana-style hot sauce (adjust to your spice level!)
- 1/4 teaspoon onion salt
- 1/4 teaspoon pepper
For the Shrimp and Serving:
- 2 pounds uncooked large shrimp, peeled and deveined
- 5-2/3 cups hot cooked rice, for serving
Step-by-Step Guide: Making What I Cook When I Crave Shrimp Recipes
Alright, let’s get down to business and whip up this amazing shrimp dish! It’s honestly a breeze, and the magic happens pretty quickly, so have everything ready to go.
Sautéing the Aromatics for Your Shrimp Recipe
First things first, grab a nice big skillet. Toss in that tablespoon of olive oil and let it get warm over medium heat. Then, add your chopped onion and green pepper. You want to cook these until they start to soften up, about 5-7 minutes. Now, throw in your minced garlic – but be quick! Cook it for just about a minute until you can smell that gorgeous aroma. Don’t let it burn, or it’ll get bitter!
Building the Flavorful Sauce for Shrimp
Now for the fun part! Pour in your tomato sauce and that reduced-sodium chicken broth. Add the drained pimientos, Louisiana-style hot sauce (start with one tablespoon if you’re unsure about the spice, you can always add more!), onion salt, and pepper. Give it all a good stir. Bring this mixture to a lively boil, then immediately turn the heat down low. Pop a lid on that skillet and let it simmer for a good 10 minutes. This is where all those flavors really start to meld together beautifully.
Cooking the Shrimp to Perfection
Once your sauce has simmered and is smelling incredible, it’s time for the shrimp! Stir them right into the sauce. They cook up super fast, so keep an eye on them. You’re looking for them to turn nice and pink, which usually takes about 5 to 7 minutes. Trust me, the worst thing is overcooked shrimp, so pull them off the heat as soon as they’re done. They’ll continue to cook just a tiny bit from the residual heat.
Serve this gorgeous shrimp mixture right over that hot cooked rice. It’s the perfect base for soaking up all that delicious sauce! For more recipe inspiration, check out our recipe archive. And if you want to see another tasty shrimp dish, this spicy shrimp recipe is pretty fantastic too!
Tips for the Best Shrimp Recipe
Alright, so you’ve got the recipe, but let me share a few little secrets that make this dish *extra* special every single time. First off, when you’re picking out your shrimp, go for the large ones if you can – they have a nice meaty texture that stands up well in the sauce. And for goodness sake, don’t overcook them! Shrimp are like little magic wands; they go from perfectly cooked to rubbery in about 30 seconds. Keep an eye on them, and pull them off the heat as soon as they turn pink and opaque. If you love a little heat, don’t be shy with that Louisiana-style hot sauce; it really brightens everything up!
Serving and Storing Your Shrimp Creation
Alright, the moment of truth! Serve this beautiful shrimp mixture piping hot right over a generous bed of that fluffy rice we cooked up. It’s the perfect canvas to soak up every last bit of that delicious, saucy goodness. If, by some miracle, you have leftovers (which I highly doubt!), just pop them into an airtight container in the fridge. They’ll keep for a good two days. To reheat, gently warm it up on the stovetop over low heat, or carefully in the microwave. You don’t want to overcook those shrimp again, so just warm them through. For other rice noodle ideas, check out this vegetarian gluten-free stir-fry!
Frequently Asked Questions About This Shrimp Recipe
Got questions about this tasty shrimp dish? I’ve got answers!
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely first. The best way is to put them in a colander in the sink and run cold water over them for a few minutes until they’re defrosted. Pat them nice and dry before adding them to the sauce.
How can I make this shrimp recipe spicier?
Easy peasy! If you love things extra hot, you can add more Louisiana-style hot sauce, obviously! Another fun trick is to toss in a pinch of red pepper flakes along with the garlic, or even a finely minced jalapeño when you sauté the veggies. That’ll give it a nice kick!
What are pimientos and where can I find them?
Pimientos are small, sweet red peppers. They’re usually jarred and chopped, and they add a lovely subtle sweetness and a little color to the sauce without being overpowering. You’ll find them in the canned vegetable aisle at most grocery stores, often near the olives or roasted red peppers.
If you need to reach out with more questions, feel free to get in touch!
Nutritional Information for This Shrimp Recipe
Now, I’m not a strict calorie counter myself, but I know many of you like to know the deets! Based on the ingredients in this recipe, you’re looking at roughly 273 calories per serving. It’s also got about 22 grams of protein, 3 grams of fat, and 37 grams of carbohydrates. Keep in mind these are estimates, and they can change a bit depending on the exact brands you use and how much sauce you slop onto your rice! For more info on how we handle data, you can check out our privacy policy.
Share Your Culinary Creations!
I’d absolutely love to hear how this shrimp recipe turned out for you! Did you add anything special? Did your family gobble it up? Please leave a comment below and tell me all about it! You can also sign up for our newsletter for more delicious recipes delivered right to your inbox!
Shrimp with Tomato and Pimientos
Ingredients
Equipment
Method
- In a large skillet, sauté the onion and green pepper in oil until tender.
- Add garlic; cook 1 minute longer.
- Stir in the tomato sauce, broth, pimientos, hot sauce, onion salt, and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
- Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink.
- Serve with rice.
