 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
Justin Wilson's recipe, which irreverently, contains no celery. So much for the trinity theory. Ingredients:
2 tablespoons olive oil |
2 cups chopped onions |
1/4 cup chopped bell pepper |
1 cup chopped fresh parsley |
1/2 cup dry white wine |
4 cups chopped fresh tomatoes or 4 cups canned tomatoes |
1 tablespoon minced garlic |
1 tablespoon worcestershire sauce |
1 cup tomato sauce |
salt |
1/2 teaspoon crushed dried mint |
ground cayenne pepper or louisiana hot sauce |
2 lbs raw peeled shrimp |
Directions:
1. Saute onions bell pepper and parsley in oil until the onions become translucent.
2. Stir in the wine, tomatoes, garlic, Worcestershire sauce, mint, salt and pepper, bringing to a boil. Reduce heat, cover and simmer for about an hour over low heat or until the tomatoes break down into sauce.
3. Add the shrimp and cook until the shrimp become opaque and not quite tightly curled, a few minutes more.
4. Serve with hot cooked rice, cooked noodles, or as an omelet filling.
|
|