| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cajun | Beyond, Biscuits, Newsletter | 1 | Servings |
INGREDIENTS
| 1 | tb | Butter; up to 2 |
| 1/2 | md | Onion; diced |
| 1 | Clove garlic; minced, up to 2 | |
| 1 | Red or green bell pepper; diced | |
| 1 | Stalk celery; sliced | |
| 1 | cn | Stewed tomatoes; (14 oz) |
| 1/4 | c | White wine |
| 2 | dr | Tabasco sauce; or to taste, up to 3 |
| 1/2 | ts | Salt |
| 1/4 | ts | Coarsely ground black pepper |
| 1/2 | ts | Celery seed |
| 1 | ts | Thyme |
| 1 1/2 | tb | Parsley |
| 1 | lb | Shrimp; shelled & deveined |
INSTRUCTIONS
Melt butter in a large skillet and saute vegetables until soft. Add tomatoes, wine, Tabasco, and seasonings. Simmer over low heat, stirring occasionally for about 45 minutes. Add shrimp and cook until shrimp are pink, about 5 to 10 minutes. Serve with pasta. Serves 2 to 3 Busted by Barb; Beyond Biscuits Newsletter Issue 28 by southernfood-admin@list.miningco.com on behalf of Recipe by: The Pasta Machine Cookbook - Donna German Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14, 1998
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