¼ cup diced onion
¼ cup dry white wine
¼ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce (optional)
½ teaspoon celery seed
½ teaspoon kosher salt1 (14.5-ounce) can stewed tomatoes
1 large clove garlic, minced
1 pound shrimp, shelled, deveined
1 red or green bell pepper, seeded, diced
1 rib celery, diced
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 teaspoon dried thyme
1-½ tablespoons fresh parsley
¼ cup dry white wine
¼ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce (optional)
½ teaspoon celery seed
½ teaspoon kosher salt1 (14.5-ounce) can stewed tomatoes
1 large clove garlic, minced
1 pound shrimp, shelled, deveined
1 red or green bell pepper, seeded, diced
1 rib celery, diced
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 teaspoon dried thyme
1-½ tablespoons fresh parsley
Directions
In large skillet over medium-high heat, melt butter and swirl in olive oil. Add onion, garlic, bell pepper and celery and saute until tender.
Add tomatoes, wine, Tabasco, and seasonings and bring to a simmer. Reduce heat to low and continue to simmer for 30 minutes, stirring occasionally.
Add shrimp and simmer until shrimp are pink. Serve hot.
Add tomatoes, wine, Tabasco, and seasonings and bring to a simmer. Reduce heat to low and continue to simmer for 30 minutes, stirring occasionally.
Add shrimp and simmer until shrimp are pink. Serve hot.
No comments:
Post a Comment