Preparation time: 30 mins
Cooking time: 30 mins
Difficulty: Easy - for beginners
Dietary guidance: g d
2 lbs shrimp uncooked (I put in two cups of frozen, already been cooked shirmp. It was just fine :) )
1/4 cup butter or margarine
1/2 - 1 onion (calls for 3)
2 medium green bell peppers - finely chopped (2 cups) (I substituted MUSHROOMS! Leave them sorta chunky :)
2 medium stocks of celery - finely chopped (1 cup) (broccoli stems can be substituted or added. use a 1/2" chop)
2 cloves garlic, finely chopped
1 cup water
2 teaspoons fresh parsley (dried can be used)
1 1/2 teaspoons salt
1/4 teaspoons cayenne (less if you don't like too much heat. this is a lot)
2 dried bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice (1C per person, so adjust accordingly)
1. Chop off the tails of the shrimp, it's easier to eat that way :) (If you get the uncooked kind with the shells on it, then peel the shrimp and devein. ICK! Just get the cooked kind ;)
2. In a 3 quart saucepan/pot, melt butter over medium heat. Cook onions, bell peppers (or shrooms), celery (or broccoli stems), and garlic in butter for about 10 mins. stirring occasionally until onions are tender.
3. Stir in remaining ingredients except rice and shrimp. Heat to BOILING: reduce to LOW. Simmer uncovered for 10 mins.
4. Stir in shrimp. Heat to BOILING reduce heat to medium. Cover and cook 4-6 minutes, stirring occasionally, until shrimp are pink and firm. Remove BAY LEAVES. Serve over hot/warm rice.