Ingredients
- 1 pound raw shrimp (or frozen, peeled and deveined, use medium shrimp about 24 to a pound)
- 1/2 cup yellow onion, chopped
- 1/2 cup green bell pepper, chopped (I use more)
- 1/2 cup celery, chopped
- 2 cloves garlic, minced
- 1/2 cup butter (or margarine, I use less)
- 1 can (15 ounce) tomatoes (undrained, 2 cups canned)
- 2 tablespoons parsley, snipped
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon cayenne
- 1 bay leaf
- 2 tablespoons cold water
- 4 teaspoons cornstarch
- Hot cooked rice
- Parsley sprigs (garnish)
How to Make
-
Step 1: Thaw shrimp if frozen, set aside.
-
Step 2: In pan over medium heat saute onion, green pepper, celery and garlic in butter until tender but not brown.
-
Step 3: Add tomatoes, parsley, salt, paprika, cayenne, and bay leaf, bring to boil,reduce heat, cover and simmer 15 minutes.
-
Step 4: Combine cold water and cornstarch, stir into tomato mix.
-
Step 5: Stir in shrimp, cook and stir until thickened and bubbly then cook 2 minutes more.
-
Step 6: Remove bay leaf, serve over rice.
-
Step 7: Garnish with parsley, if desired.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.