Rice Cooker Shrimp with Chilies and Tomatoes

You can substitute fresh cherry or plum tomatoes for the canned tomatoes in this recipe. Sun-dried tomatoes work as well.

Serves: 3

Hands-on: 10 minutes

Total: 20 minutes

Difficulty: Easy

Ingredients

2 Tbsp. olive oil

4 medium shallots, peeled and thinly sliced

½ can (8 oz.) diced tomatoes, with juice

1 medium red bell pepper, seeded and chopped

1 small habanero pepper, seeded and chopped

1 tsp. ground black pepper

¼ tsp. salt

1 cup water

1 lb. shrimp, peeled and deveined

Directions

Step 1

Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and sauté about 5 minutes until shallots turn soft.

Step 2

Add the tomatoes, bell pepper, and habanero and sauté for about 3 minutes, covering the rice cooker occasionally in the process of frying.

Step 3

Add the black pepper, salt, and water. Cover rice cooker and allow to come to a simmer.

Step 4

Once simmering, add the shrimp, mix well, and cook for about 10 minutes until the shrimp cook turn pink and the gravy slightly reduces. Dish out and serve.