- 3 cloves garlic, minced
- 2 large onions, finely chopped
- 1 cup celery (about 2 stalks), finely chopped
- 1 red bell pepper, 1/2-inch diced
- ½ green bell pepper, 1/2-inch diced
- 2 tablespoons olive oil
- 2 cups chicken broth
- 28 ounces whole tomatoes, drained and chopped
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon salt, to taste
- ½ teaspoon freshly ground black pepper
- 1 ½ lbs large shrimp (about 32 per 1 1/2 lb), shelled and
- deveined
ingredients
directions
1. Accompaniment: 1 cup uncooked rice per 4 servings prepared according to package |
2. instructions but without butter or margarine |
3. In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over |
4. moderately low heat, stirring occasionally, until softened. Add all remaining |
5. ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. |
6. Stir in shrimp and cook covered over moderately high heat, stirring |
7. occasionally, until shrimp are cooked through, about 5 minutes. |
8. Serve shrimp and sauce over cooked rice. |
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