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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 5 |
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A good make ahead recipe. Cook sauce but leave shrimp out until right before serving. Ingredients:
1/4 cup oil |
1 green pepper, chopped |
1 large onion, chopped |
1 stalk celery, chopped |
2 garlic cloves, minced |
16 ounces chopped tomatoes, undrained |
6 ounces tomato paste |
1 tablespoon lemon juice |
1 tablespoon worcestershire sauce |
1 bay leaf |
cooked rice |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cayenne pepper |
2 lbs raw shrimp, peeled and deveined |
Directions:
1. Heat oil in large pot such as Dutch Oven and add onion, green pepper, celery & garlic; cook until tender. Remove from pot.
2. Add tomatoes with juice, lemon juice, Worcestershire sauce, bay leaf, salt and both peppers to the heated pot. Add tomato paste and stir until well mixed.
3. Bring to a boil then reduce heat to low.
4. Add vegetables from step 1 back into sauce.
5. Can continue to simmer for 30 minutes.
6. Add the peeled shrimp and cook with the lid on for 10 minutes or until shrimp turn pink.
7. Serve over hot rice.
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