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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My husband got this recipe while he was living on St. Croix Island. We've served the zippy shrimp dish on several holiday occasions. I'm amazed at how even those who claim not to care for shrimp come out of their shells and devour them when they're prepared this way! -Teresa Methe, Minden, Nebraska Ingredients:
1 large green pepper, chopped |
1 large onion, chopped |
1/2 cup butter cubed |
2-1/4 pounds uncooked large shrimp, peeled and deveined |
2 cans (8 ounces each) tomato sauce |
3 tablespoons chopped green onions |
1 tablespoon minced fresh parsley |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon paprika |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/4 to 1/2 teaspoon white pepper |
1/4 to 1/2 teaspoon cayenne pepper |
hot cooked rice |
Directions:
1. In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink.
2. Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. Serve with rice. Yield: 6 servings.
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