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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another of Candy's mom's recipes - so you know it's going to be a little of this and a little of that. This is perfect for a cool or warm night... serve over rice or crackers. Ingredients:
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1 garlic clove |
1 tablespoon salad oil |
16 ounces tomatoes, diced |
8 ounces tomato sauce |
1 1/2 teaspoons salt |
1 teaspoon sugar |
1 teaspoon chili powder |
1 tablespoon worcestershire sauce |
hot pepper sauce, to taste |
3/4 lb shrimp, peeled and deveined |
1/2 cup green pepper, diced |
cornstarch, to thicken, if desired |
Directions:
1. Brown onion and celery.
2. Add everything, except shrimp, into a pot and bring to a boil.
3. Add shrimp.
4. Shrimp will cook very quickly, within 5 minutes - Shrimp will appear nice and pink.
5. I usually let it slowly simmer 15 minutes or so to let the flavor get through it.
6. This is also a great make - ahead and freeze dish. It only gets better the longer it sits.
7. We serve it over rice or with crackers and a side salad.
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