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Ingredientes
- 2 lb peeled medium shrimp
- 2 Tbsp. butter
- 1 c. onions, minced
- 1/2 c. minced celery
- 1/2 c. minced green bell pepper
- 1/2 c. minced red bell pepper
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped fresh thyme, or possibly 1 tsp. dry thyme
- 1 Tbsp. Cajun or possibly Creole Seasoning
- 1 tsp warm sauce
- 1 x (6 ounce) can Del Monte Tomato Paste
- 1 x (8 ounce) can Del Monte Tomato Sauce
- 1 x (14 ounce.) can Del Monte Diced Tomato, liquid removed
- 1 c. tomato ketchup
- 2 c. shrimp stock or possibly chicken broth
- 1 x lemon sliced
- 2 x bay leaves
- 1/4 c. chopped parsley
- 1/4 c. chopped green onions
- 8 c. cooked rice
Direcciones
- The key to this recipe is not cooking it too long, you want the vegetables to remain crunchy and you'll also avoid the shrimp to overcook.
- 1. Heat 2 Tbsp. butter in a large saute/fry pan. Add in onion, celery, green and red bell pepper and saute/fry for 2 min.
- 2. Add in garlic, thyme, Cajun or possibly Creole Seasoning and warm sauce. Saute/fry for additional minute. Add in Del Monte Tomato Paste, Del Monte Tomato Sauce, Del Monte Diced Tomato, ketchup, stock, bay leaves and lemon slices. Bring to simmer and cook for 30 min.
- 3. Add in shrimp, simmer for 10 min. Be careful not to overcook shrimp.
- 4. Add in green onions and parsley. Serve with rice.
- Yields 6 - 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 652g | |
| Recipe makes 6 servings | |
| Calories 576 | |
| Calories from Fat 68 | 12% |
| Total Fat 7.69g | 10% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 240mg | 80% |
| Sodium 1317mg | 55% |
| Potassium 1190mg | 34% |
| Total Carbs 85.62g | 23% |
| Dietary Fiber 4.8g | 16% |
| Sugars 17.51g | 12% |
| Protein 40.78g | 65% |
