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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 medium-size green peppers, finely chopped |
1 medium onion, minced |
1/4 cup chopped celery |
1 bay leaf |
1 teaspoon chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon red pepper |
3 tablespoons butter or margarine |
2 (16-ounce) cans whole tomatoes, undrained and chopped |
1 pound medium shrimp, cooked, peeled, and deveined |
hot cooked rice |
Directions:
1. Sauté first 8 ingredients in butter in a small Dutch oven until vegetables are tender. Stir in tomato; simmer 20 minutes. Add shrimp; cook over medium heat until thoroughly heated. Discard bay leaf. Serve immediately over rice in individual bowls.
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