Ingredients
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2 tablespoons unsalted butter
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1 1/2 cups chopped green bell peppers
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3/4 cup chopped celery
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3 cups chopped fresh tomatoes
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1 cup canned tomato sauce
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2 bay leaves
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5 1/2 teaspoons ground cayenne pepper
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1 1/2 teaspoons white pepper
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1 1/2 teaspoons minced garlic
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2 1/4 cups fish stock
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1 1/2 teaspoons dark brown sugar
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3/4 teaspoon salt
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2 lbs peeled raw large shrimp
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4 cups hot cooked rice
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2 1/4 cups chopped onions
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1 teaspoon ground black pepper
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3 tablespoons minced jalapenos (can be jarred, but soak first to remove vinegar)
Instructions
- Melt the butter in a 4-quart non-stick saucepan over high heat; add the onions, bell pepper, and celery and saute for about 2 minutes, stirring occasionally.
- Add the tomatoes, tomato sauce, jalapeno, bay leaves, ground peppers, and garlic, stirring well; cook about 3 minutes and stir often.
- Stir in the stock, sugar and salt and bring to a boil.
- Reduce heat and simmer until flavors are married, about 20 minutes, stirring often.
- Turn the heat up to high, and when the sauce is boiling, remove from heat.
- Add in the shrimp, push them down in the sauce, cover the pan and let sit for 10 minutes.
- Remove bay leaves.
- To serve, mound 1/2 cup cooked rice in the center of each serving bowl, then pour about 1/2 cup sauce around the rice and arrange 8 shrimp on the top of the sauce.
- Serve with a cool beverage of your choice-- you'll need it!