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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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âFor more than 35 years, this has been our favorite shrimp dish,â says Sharon Larson of Knoxville, Illinois. The tender shrimp combined with a slightly spicy chunky tomato and green pepper mixture makes a hearty portion of this classic. Ingredients:
1/3 cup chopped onion |
1/3 cup chopped celery |
1/3 cup chopped green pepper |
1 tablespoon canola oil |
1 garlic clove, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1 tablespoon worcestershire sauce |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
dash hot pepper sauce |
1/2 pound uncooked medium shrimp, peeled and deveined |
hot cooked rice, optional |
Directions:
1. In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
2. Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired. Yield: 2 servings.
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