Description
We made this last night and it was delicious. If you like it spicy, add some more heat when cooking the vegetables.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- ½ cup chopped celery
- ½ cup chopped bell pepper
- 6 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (6.5 ounce) can tomato sauce
- 1 tablespoon white sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- ½ cup all-purpose flour
- 1 pinch salt and ground black pepper to taste
- 1 pound peeled and deveined medium shrimp
- ½ cup tomato juice
Instructions
- Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion
- celery
- bell pepper
- and garlic in hot oil until soft
- 5 to 7 minutes; add diced tomatoes and green chiles
- tomato sauce
- sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft
- about 30 minutes.
- Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag
- close bag
- and shake to coat shrimp in seasoned flour.
- Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly
- about 5 minutes; add shrimp and cook until shrimp turn pink
- about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent
- about 5 minutes more.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 4