- 1 pound of medium (peeled and deveined) shrimp
- 1 medium onion, diced
- 2 ribs of celery, diced
- 2 TB Watskins Parsley or chopped 1/2 cup parsley
- 1 sweet bell peppers, diced ( I prefer red bell pepper)
- 2 cups water
- 1 TB Watkins Garlic Powder or 2 small cloves of garlic, minced or crushed
- 2 cups of diced tomatoes
- 1 cup tomato juice
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Habenero Hot Sauce (or your choice of any hot sauce)
- 1 tsp salt
- 1/2 tsp hot pepper flakes
- 1/2 tsp Watkins Black Pepper
- 3 cups cooked rice
- In a large skillet, sauté onions, celery, parsley and bell peppers until tender, approximately 4 minutes.
- Add water, garlic, tomatoes and tomato juice and simmer 5 minutes.
- Season mixture with Worcestershire sauce, hot sauce, salt, and hot pepper flakes and cook for 20 minutes.
- Add shrimp and cook an additional 20 minutes, or until shrimp are curled, pink and tender. Mixture should be of a thick consistency. Serve over steamed white or brown rice.
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