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 tastier) 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |