New Orleans shrimp is a quick and hearty dish that can feed a crowd if you serve it over rice.
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 celery rib finely chopped
- 1 small green pepper chopped
- 2 garlic cloves minced
- 1 can 15 ounces italian tomato sauce
- 1 can 14-1/2 ounces no-salt-added diced tomatoes, undrained
- 1/2 cup water
- 1/2 teaspoon worcestershire sauce
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 lb raw shrimp 31-40 per pound, peeled and deveined
Instructions
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in a large skillet, heat oil over medium heat.
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add onion, celery and pepper; cook and stir 5-7 minutes or until tender.
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add garlic; cook 1 minute longer.
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stir in tomato sauce, diced tomatoes, water, worcestershire sauce and cayenne; bring to a boil.
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reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally.
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add shrimp; cook 2-4 minutes or until shrimp turn pink.
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serve with rice.
i used these items to make this dish:
garlic press
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