Spicy Skillet Shrimp

• 2 tablespoons extravirgin olive oil
• 1 large sweet onion, finely chopped (about 1 cup)
• 2 medium jalapeno peppers, seeded and finely chopped (about 1/4 cup)
• 4 garlic cloves, minced
• Coarse salt and freshly ground pepper
• One 28ounce can diced tomatoes, with their juices
• One 6ounce can tomato sauce, homemade or storebought (about 3/4 cup)
• 1/2 teaspoon crushed red pepper flakes
• Finely grated zest of 1 large lemon (about 2 tablespoons)
• 2 1/2 pounds large shrimp (18 to 20 count), peeled and deveined
• 1 cup tender fresh garden peas or thawed frozen peas (optional)
• Steamed longgrain white rice (optional), for serving

1. Heat the oil in a large skillet over mediumhigh heat.
2. Add the onion and cook until soft, about 3 minutes.
3. Add the jalapenos and garlic and continue to cook for 1 minute longer.
4. Season the vegetables with salt and pepper.
5. Add the tomatoes with their juices, tomato sauce, red pepper flakes, and lemon zest to the skillet and stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to a simmer and continue to cook until the mixture has thickened, 15 to 20 minutes.
7. Place the shrimp on top of the tomato mixture and cook until opaque and pink in color, about 8 minutes longer.
8. If you like, stir in the peas and serve over a bed of rice.

extravirgin olive oil, sweet onion, jalapeno peppers, garlic, salt, tomatoes, tomato sauce, red pepper, lemon, shrimp, garden peas, white rice

Taken from www.cookstr.com/recipes/spicy-skillet-shrimp (may not work)