Difficulty: Easy - for beginners
Serves: 12-14 servings
â€¢3 medium onions, chopped
â€¢1 large green pepper, chopped
â€¢2 celery ribs, chopped
â€¢6 tablespoons butter, divided
â€¢1 can (28 ounces) diced tomatoes, undrained
â€¢1 can (15 ounces) tomato sauce
â€¢1 cup picante sauce
â€¢1 tablespoon minced fresh parsley
â€¢3 tablespoons all-purpose flour
â€¢1 can (14-1/2 ounces) chicken broth
â€¢1/2 teaspoon salt
â€¢1/4 teaspoon pepper
â€¢2 Spice Islands® Bay Leaves
â€¢3 pounds cooked medium shrimp, peeled and deveined
â€¢1 can (8 ounces) mushroom stems and pieces, drained
â€¢1/2 cup pimiento-stuffed olives
â€¢1/2 cup chopped green onion
â€¢Hot cooked rice
â€¢In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley.
â€¢ In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
â€¢ Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice. Yield: 12-14 servings.