Zesty Shrimp in Vintage Farberware Electric Skillet

Here's another reason to dig out that electric skillet, dust it off, and put it into service for dinner! This quick, easy and very tasty shrimp dish is made in one skillet - prepare some rice to go along with it and you have a great meal!

Here I used on of the vintage Farberware skillets, which are all stainless steel and beautifully styled. They feature a "Perfect Heat" control unit, and this model has a high-dome lid. Not only will the skillet cook the meal, it will keep the dish warm for serving! If you don't have an electric skillet, you could certainly make this dish on your stovetop in a 12 or 14 inch skillet.

3 TBSP olive oil
1 small/medium onion, sliced
1 green pepper, sliced
8 oz mushrooms, sliced
1 clove garlic, minced
16 oz tomato sauce
1/4 tsp red pepper flakes (omit if you prefer no heat, increase to 1/2 tsp if you like it hot)
4 oz jar pimento, drained
1/2 cup orange juice
1 tsp orange zest
salt and pepper
1 1/2 lb. raw shrimp, peeled and deveined (if using frozen shrimp, thaw before cooking)

Cook 1 1/2 cups rice to yield about 3 cups of cooked rice.

In an electric skillet (or skillet on stove top) heat oil over medium+ heat (350 degree setting). Add onion, green pepper, and mushrooms and salt and pepper to taste. Saute until softened, about 8-10 minutes. Add garlic and pepper flakes and cook for about one minute. Add tomato sauce, pimento, orange juice and zest. Combine and reduce heat to simmer. Simmer uncovered for about 10 minutes and sauce will reduce slightly and thicken. Add shrimp and stir into sauce. Cover skillet and cook on low heat for 5-8 minutes, or until all shrimp are bright pink and cooked through. Serve immediately over rice.