Shrimp Rotel

• 1/4 c. butter or margarine
• 1 onion, chopped
• 1 green pepper, chopped
• 1 garlic clove, minced
• 1 small jar diced pimientos
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 (10 oz.) can Ro-Tel tomatoes and green chilies, drained with juice reserved
• 2 to 2 1/2 c. small shrimp (bite size)
• 2 c. hot cooked wild and/or long grain rice

1. Melt butter in a 10-inch skillet; add onion, green pepper, garlic and pimientos.
2. Cook until tender.
3. Add salt, pepper and drained tomatoes and green chilies.
4. Simmer 15 minutes.
5. Run tap water on shrimp to dissolve ice crystals if using frozen shrimp. Then add drained shrimp to skillet mixture.
6. Cover and simmer 5 minutes.
7. Add reserved Ro-Tel juice if more liquid is needed. Either add rice and simmer 5 minutes or serve shrimp with platter of warm rice.
8. Serves 4.

butter, onion, green pepper, garlic, pimientos, salt, pepper, rotel tomatoes, shrimp, hot cooked

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028694 (may not work)