Ingredients
The following ingredients have 4 Servings
- 1 pound peeled shrimp (thawed if frozen)
- 3 tablespoons oil, butter, or margarine
- 1 mediu, onion (diced)
- 6 cloves garlic (minced)
- 2 green bell peppers (diced)
- 1 cup celery (diced)
- 2 cans 14 ½ ounce diced tomatoes
- 1 cup water
- 2 tablespoons fresh parsley (chopped)
- salt and pepper (black or red) (to taste)
- Tabasco or other Louisiana hot sauce (optional)
Instruction
- Thaw shrimp, if necessary. Keep shrimp in refrigerator until ready to add to vegetable mixture. Chop vegetables and start cooking rice according to package directions.
- Heat butter, margarine or oil in skillet. Sauté onion, garlic, green pepper and celery. Add tomatoes, water and spices; simmer 10 minutes. Add more water if needed.
- Add shrimp and bring to a boil. Reduce to simmer and cook 5 minutes stirring occasionally. Add salt and pepper to taste.
- Serve over rice. Put a bottle of Tabasco or other Louisiana hot sauce on the table and let diners help themselves.
