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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pounds unpeeled medium-size fresh shrimp |
1/2 cup all-purpose flour |
vegetable cooking spray |
1 teaspoon vegetable oil |
1 tablespoon minced garlic |
1 1/2 cups chopped onion |
1 cup chopped celery |
1 cup chopped green pepper |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 (8-ounce) can no-salt-added tomato sauce |
1/4 cup dry red wine |
1/2 teaspoon salt |
1/2 teaspoon ground red pepper |
1/2 teaspoon black pepper |
1 teaspoon dried thyme |
2 bay leaves |
2 cups water |
6 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Peel and devein shrimp; set aside.
2. Place a small nonstick skillet over medium heat; add flour. Cook, uncovered, 8 to 10 minutes or until browned, stirring often. Set aside.
3. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add garlic, and saute 1 minute. Add onion, celery, and green pepper; saute 5 to 7 minutes or until tender. Stir in browned flour. Add tomato and next 7 ingredients; stir well. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove and discard bay leaves.
4. Stir in shrimp, and cook 8 minutes or until shrimp turn pink. Serve over rice.
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