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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood. Ingredients:
1 large onion, chopped |
1/2 cup finely chopped green pepper |
1 celery rib with leaves, finely chopped |
1 tablespoon canola oil |
3 garlic cloves, minced |
1 can (28 ounces) diced tomatoes |
1/4 cup minced fresh parsley |
1/4 cup water |
1/4 cup tomato paste |
2 tablespoons lime juice |
1 teaspoon dried thyme |
3/4 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 to 1/2 teaspoon hot pepper sauce |
1/4 teaspoon ground allspice |
36 cooked large shrimp, peeled and deveined |
Directions:
1. In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp. Yield: 12 servings.
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