 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Since I retired from the Air Force, I've made dinner for myself and my wife, Alice, who's a busy nurse. We tend a vegetable and herb garden together, and many of our veggies end up in delicious dishes like this one.—DeWhitt Sizemore, Woodlawn, Virginia Ingredients:
1 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped celery |
1/4 cup butter, cubed |
1 can (28 ounces) crushed tomatoes, undrained |
6 garlic cloves, minced |
2 bay leaves |
1 teaspoon salt |
1/2 teaspoon cayenne pepper |
2 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons water |
1 pound uncooked medium shrimp, peeled and deveined |
1 tablespoon worcestershire sauce |
1/4 to 1/2 teaspoon hot pepper sauce |
1/2 cup thinly sliced green onions |
2 tablespoons minced fresh parsley |
hot cooked rice |
Directions:
1. In a Dutch oven, saute the onion, green pepper and celery in butter until tender. Add the tomatoes, garlic, bay leaves, salt and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally. Discard bay leaves.
2. In a small bowl, whisk together flour and water until smooth; add to tomato mixture. Bring to a boil, stirring constantly. Stir in shrimp, Worcestershire and hot pepper sauce. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Stir in green onions and parsley. Serve with rice. Yield: 4-6 servings.
|
|