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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is quick and easy and comes from a friend I met over 20 years ago on the Oregon coast. Add a caesar salad and a glass of your favorite wine. Enjoy! Ingredients:
2 medium zucchini, sliced in 1/4 rounds 2 medium onions, sliced 1/2 thick |
1 clove garlic, minced |
1 lb shrimp, cleaned and deveined (21 to 25 count) |
2 whole chicken breasts, about 2 lbs. (boned, skinned and cut into 3/4 inch chunks) |
1 (28 ounce) can italian solid pack red pear tomatoes, chopped in bite-size pieces |
1 (16 ounce) can fancy sliced stewed tomatoes |
1 (18 ounce) can california-style tomato sauce |
1 1/2 tablespoons olive oil |
salt and pepper |
paprika |
Directions:
1. In a 6 quart pot, add chopped tomatoes, stewed tomatoes and tomato sauce.
2. Heat to almost boiling.
3. Meanwhile, in a large cast iron frypan, heat oil, add onions and garlic.
4. Saute until onions are soft.
5. Remove with slotted spoon reserving oil in frypan, and add to tomato mixture.
6. Add shrimp to frypan, lightly sprinkle with salt, pepper and paprika.
7. Saute for 5 minutes.
8. Remove with slotted spoon and add to tomato mixture.
9. Repeat with chicken chunks, seasoned with salt, pepper and paprika.
10. Saute 8 minutes.
11. Remove with slotted spoon and add to tomato mixture.
12. Saute zucchini for 5 minutes and add to tomato mixture.
13. Serve in large soup bowls with hot garlic bread for dunking.
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