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Prep 30min
Total60min
Servings6
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Ingredients
2
lb uncooked medium shrimp in shells, thawed if frozen
1/4
cup butter or margarine
3
medium onions, chopped (1 1/2 cups)
2
medium green bell peppers, finely chopped (2 cups)
2
medium stalks celery, finely chopped (1 cup)
2
cloves garlic, finely chopped
1
cup water
2
teaspoons chopped fresh parsley
1 1/2
teaspoons salt
1/4
teaspoon ground red pepper (cayenne)
2
dried bay leaves
1
can (15 oz) tomato sauce
6
cups hot cooked rice
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Steps
1
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
2
In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
3
Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
4
Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.
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For 3 grams of fat and 335 calories per serving, decrease butter to 1 tablespoon and use nonstick saucepan.
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