>From the All_Easy_Cookin_Recipes group...
Willie Mae¢s Shrimp Stew
Makes 4 servings
3 tbsp olive oil
3 cloves garlic, minced
3 ribs celery, chopped
1 lg green pepper, chopped
1 lg yellow onion, chopped
4 green onions, chopped
1/2 cup tomato paste
1 cup tomato sauce
2 fresh tomatoes, chopped
2 russet potatoes
1/4 tsp cayenne pepper (the original called for 1 tsp)
salt and pepper
2 bay leaf (the original did not call for bay leaf)
2 tbsp fresh parley, chopped
2 lbs uncooked, shelled and deveined shrimp
Slice the potatoes lengthwise into quarters, then slice each quarter into ½
inch thick slices. In a medium pot, add potatoes and fill with enough cold
water to cover. Place on stove over medium high heat, bring to a boil and cook
for 8 minutes until potatoes are slightly tender. Strain water and set aside.
In a large saute¢ pan over medium heat add olive oil, celery, onions, and green
pepper. Saute¢ for 10 minutes, stirring until vegetables are soft. Blend in
tomato past, tomato sauce, fresh tomatoes, potatoes, 1 cup water, cayenne, bay
leaf, and season with salt and pepper to taste. Bring to a boil, reduce heat
and simmer very slowly until sauce thickens, stirring often (about 10 minutes).
Add parsley and uncooked shrimp and continue to cook over low heat for about 7
minutes, just until shrimp turns pink. Do not over cook shrimp. Remove bay leaf
and adjust seasonings. Serve over hot white rice.
Rhonda G in Missouri
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