The key to this recipe is not cooking it too long, you want the vegetables to remain crunchy and you'll also avoid the shrimp to overcook.
Ingredients:
2 lbs. peeled medium shrimp
2 tablespoons butter
1 cup onions, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced garlic
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
1 tablespoon Cajun or Creole Seasoning
1 teaspoon hot sauce
1 - 6 oz. can Del Monte Tomato Paste
1 - 8 oz. can Del Monte Tomato Sauce
1-14 oz. can Del Monte Diced Tomato, drained
1 cup tomato ketchup
2 cups shrimp stock or chicken broth
1 lemon sliced
2 bay leaves
1/4 cup minced parsley
1/4 cup minced green onions
8 cups cooked rice
Ingredients:
2 lbs. peeled medium shrimp
2 tablespoons butter
1 cup onions, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced garlic
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
1 tablespoon Cajun or Creole Seasoning
1 teaspoon hot sauce
1 - 6 oz. can Del Monte Tomato Paste
1 - 8 oz. can Del Monte Tomato Sauce
1-14 oz. can Del Monte Diced Tomato, drained
1 cup tomato ketchup
2 cups shrimp stock or chicken broth
1 lemon sliced
2 bay leaves
1/4 cup minced parsley
1/4 cup minced green onions
8 cups cooked rice
Preparation
Directions:
1. Heat 2 tablespoons butter in a large sauté pan. Add onion, celery, green and red bell pepper and sauté for 2 minutes.
2. Add garlic, thyme, Cajun or Creole Seasoning and hot sauce. Sauté for additional minute. Add Del Monte Tomato Paste, Del Monte Tomato Sauce, Del Monte Diced Tomato, ketchup, stock, bay leaves and lemon slices. Bring to simmer and cook for 30 minutes.
3. Add shrimp, simmer for 10 minutes. Be careful not to overcook shrimp.
4. Add green onions and parsley. Serve with rice.
