This one got RAVE reviews from the husband. Will definitely be added to our regular dinner rotation. Very spicy, good for summer or winter, and healthy to boot! From Betty Crocker.
INGREDIENTS:
-2 pounds uncooked fresh or frozen (thawed) medium shrimp in shells
-1/4 cup margarine or butter
-3 medium onions, chopped
-2 medium green bell peppers, finely chopped
-2 medium stalks celery, finely chopped
-2 cloves garlic, finely chopped
-1 cup water
-2 tsp chopped fresh parsley
-1 tsp salt
-1/8 tsp ground red pepper (cayenne)
-2 bay leaves
-1 can (15 oz) tomato sauce
-6 cups hot cooked rice
DIRECTIONS:
-Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
-Melt margarine in 3-quart saucepan over medium heat. Cook onions, bell peppers, celery, and garlic in margarine about 10 minutes, stirring occasionally, until onions are tender.
-Stir in water, parsley, salt, red pepper, bay leaves and tomato sauce. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
-Stir in shrimp. Heat to boiling, reduce heat to medium. Cover and cook 10-20 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve over rice.
COMMENTS:
-Yeah, we are definitely in love with this one. You've got meat (okay, seafood), veggies, and starch. Perfect!
-As mentioned in previous entries, I never buy uncooked shrimp. I have yet to see the value of it over pre-cooked shrimp, which save me time (and ewie-gooey deveining). Highly recommended! This will not require you to simmer so long in the last step. We also used instant rice. I am all about the quick dinner.
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