Ingredients
- 2 tablespoons oil (olive oil)
- 2 cups onions, chopped
- 1/4 cup bell pepper, chopped
- 1 cup fresh parsley, chopped
- 1/2 cup white wine, dry
- 4 cups fresh tomatoes, chopped (or 4 cups canned tomatoes)
- 1 tablespoon garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- Salt
- 1/2 teaspoon crushed dried mint (or 1/2 tablespoon fresh minced mint)
- Ground cayenne pepper or louisiana hot sauce
- 2 pounds shrimp (raw peeled)
How to Make
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Step 1: Saute onions bell pepper and parsley in oil until the onions become translucent.
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Step 2: Stir in the wine, tomatoes, garlic, Worcestershire sauce, mint, salt and pepper, bringing to a boil. Reduce heat, cover and simmer for about an hour over low heat or until the tomatoes break down into sauce. Since it simmers for such a long time, you'll want to keep an eye on it so it doesn't cook out all the liquid, which is a common problem if the heat is too high or if the pan lid vents steam.
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Step 3: Add the shrimp and cook until the shrimp become opaque and not quite "tightly" curled, a few minutes more.
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Step 4: Serve with hot cooked rice, cooked noodles, or as an omelet filling.
Tips & Variations
- Cooked rice, noodles or use as an omelet filling.
We hope you enjoy this recipe!
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