Ready in 45 minutes
Prep: 20 minutes
Cook: 25 minutes
Makes: 4 servings
1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, parsley, 1/2 teaspoon salt, paprika, ground red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
3. Remove bay leaf. In a small bowl stir together cold water and cornstarch. Stir cornstarch mixture and shrimp into tomato mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more or until shrimp turn opaque. Serve over rice.
suzet6te 2y agoWe really enjoyed! I used crushed tomatoes making for a Thicker sauce and since we don't eat rice did not need to add cornstarch ; this was a real treat. Instead of red peppers we used spicy Mrs. Dash
Chefannette 3y agoDelicious! I substituted cayenne pepper fort the red pepper flakes.
boyle 6y agoI made this dish for supper tonight and I will agree with the previous 5 star rating. Since tomato was not listed in the ingredients, I had to make another run to the store, but it was worth the trip. I put in a 14.5 oz can of diced tomatos and used 2 tablespoons of butter. When it came time to add the shrimp, the mixture appeared to be a little dry, so I added another 1/3 cup of water. It came out just right.
boyle 6y agoHow much and/or what kind of tomato? How much butter?
Caylor2927 6y ago[I posted this recipe.]