2/3 c. onion, chopped
1/2 c. celery, chopped
1/2 c. bell pepper, chopped
1/3 stick butter
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 Tbsp. Worcestershire sauce
2 bay leaves
3 oz. dry white wine
2 (15 oz.) cans tomato sauce
dash of cayenne pepper
1 lb. medium or small shrimp (small shrimp cook faster and are
Sauté onion, pepper and celery in butter until clear. Add
seasonings, white wine and tomato sauce. Simmer.
When bubbling easily, reduce heat to a low simmer and stir
occasionally. Cook very slowly for 30 to 40 minutes.
In the meantime, prepare a salad, bread and rice. About 5
minutes before serving, add the peeled shrimp to the sauce and
bring to a boil. Stirring frequently add a little water if too
thick. The shrimp will cook quickly in about 3 to 4 minutes. Serve
over boiled rice and garnish with lemon wedges and parsley or
chopped green onion. Serves 4.
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