COMMENT:
This recipe comes from The Justin Wilson Cookbook. It was one of
his favorite shrimp dishes to prepare, and as a tribute to him,
we have cooked it today.
INGREDIENTS:
- 1 pound (50-60 count) shrimp, peeled and deveined
- 1/2 cup onions, diced
- 1/2 cup celery, diced
- 1/2 cup parsley, chopped
- 1/3 cup sweet bell peppers, diced
- 2 cups water
- 1 small clove garlic, minced
- 2 cups tomatoes
- 1 cup tomato puree
- 1/2 tsp Lea & Perrins Worcestershire sauce
- 1/2 tsp Louisiana Hot Sauce
- 1 tsp salt
- 3 cups cooked rice
METHOD:
In a cast iron skillet, sauté onions, celery, parsley and
bell peppers until tender, approximately 3-5 minutes. Add water,
garlic, tomatoes and tomato puree and simmer 5 minutes. Season mixture
with Lea & Perrins, Louisiana Hot Sauce and salt and cook for
30 minutes. Add shrimp and cook an additional 30 minutes, or until
shrimp are curled, pink and tender. Mixture should be of a thick
consistency. Serve over steamed white rice. |
