Ingredients:
- 1/4
teaspoon
dried basil
- 1
cup
cooked long grain rice
- 1/2
lb
shrimp, deveined, unshelled
- 1
teaspoon
paprika
- 1/2
teaspoon
cayenne pepper
- 1/2
teaspoon
oregano
- 2
cup
water
- 3
tablespoon
tomato paste
- 1
teaspoon
salt
- 1/3
cup
chopped celery
- 1
cup
canned diced tomatoes
- 2
cloves garlic, minced
- 1
tablespoon
butter
- 1/2
cup
white onion, chopped
- 1/2
cup
green bell pepper, chopped
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Directions:
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Melt the butter in a 6-quart stockpot over medium heat. Add onions, bell peppers and celery, and saute for 10minutes. Add the remaining ingredients, except for the shrimp, and the cooked rice. Reduce the heat; simmer, covered, for 20 minutes, sirring frequently.
Add the shrimp and cook, uncovered, for another 5 minutes, until the shrimp turn pink. Remove from the heat and let stand for 5 minutes before serving. Serve over hot rice. Makes 2 servings. Nutritional information per serving: Calories 351, Fat 6g Copyright 2006-2009 Curb Your Cravings LLC. All Rights Reserved Worldwide
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