Makes 6 servings
2 pounds fresh shrimp
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 cloves garlic, minced
2 tablespoons olive oil
One 16 oz. can whole tomatoes, undrained and chopped
One (8 oz. can) tomato sauce
1/2 teaspoon ground thyme
1/4 teaspoon crushed red pepper flakes
Hot cooked rice
Peel and devein shrimp. Saute onion, green pepper, celery and galic in oil in a Dutch oven until crisp-tender. Stir in tomatoes, tomato sauce, thyme
and red pepper. Cook over medium heat 10 to 15 minutes or until vegetables are tender. Stir in shrimp; cover and simmer over medium heat 5 to
10 minutes or until shrimp are done. Serve over rice.
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