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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Recipe can be made with Shrimp or 1 lb. Chicken Breast, diced and sauteed. Ingredients:
16 ounces shrimp |
1 cup onion, thinly sliced |
4 ounces mushrooms, thinly sliced |
2 tablespoons garlic, finely minced |
1 cup celery, chopped |
1 sweet bell pepper |
14 ounces canned tomatoes, low sodium |
8 ounces tomato sauce, low sodium |
4 ounces dry white wine |
1/2 teaspoon hot pepper flakes, crushed |
1 dash cayenne |
2 teaspoons worcestershire sauce |
2 bay leaves |
3 tablespoons lemon juice |
1 freshly ground black pepper, to taste |
2 tablespoons parsley, finely chopped |
Directions:
1. Remove shells and veins from shrimp-or cut chicken into 1 1/2 inch cubes. In a deep, heavy pan, add onion plus about a Tablespoon of water. Cover pan and sweat onions on low heat, stirring occasionally, adding additional water to keep onions from sticking and burning. When onion is wilted, add mushrooms and gradually raise heat to medium as mushrooms begin to cook and give off their moisture. Once mushrooms are wilted and any liquid from them has evaporated, add garlic and celery and cook for about 1 minute. Add peppers and cook about 5 minutes, stirring occasionally. Add the tomatoes, tomato sauce, wine and rest of seasonings except parsley. Simmer approximately 30 minutes, adding water as necessary.
2. After the sauce has simmered 30 minutes, add washed shelled and deveined shrimp to the pan and cook approximately 5 minutes, stirring occasionally to allow shrimp to cook evenly. When shrimp are uyniformly pink, sprinkle with lemon juice, mix, sprinkle with parsley and serve.
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