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Ingredients
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 4 stalks of celery, thinly chopped
- 1 green bell pepper, petite chopped
- 3 cloves of garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme leaves
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 to 1 jalapeno or Serrano chili, finely chopped
- 1 can 28 oz. diced tomatoes, drained
- 1/2 cup clam juice, fish stock or white wine
- 1 tbsp Worcestershire sauce
- 1/2 cup finely chopped fresh parsley {Curly has the best flavor}
- Zest of one lemon
- 1 lb shrimp, cooked, peeled with tails off.
Details
Preparation time 45mins
Cooking time 45mins
Preparation
Step 1
In a skillet, heat oil over medium heat. Add onions, celery, and green pepper and cook, stirring, until softened. Ad garlic, oregano, thyme, salt, pepper, & Jalapeno or Serrano chili peeper to a boil. Turn heat to a simmer and add shrimp, parsley and lemon zest. Stir thoroughly and heat until shrimp is hot. Serve immediately over hot cooked long grain rice.
{Remove pot from heat because if the shrimp sit longer on the heat, they will turn chewy and tough.}
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