Ingredients
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2 lbs shrimp, peeled and deveined
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1 cup chopped celery
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3 garlic cloves, minced
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1/4 cup vegetable oil
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1 (6 ounce) can tomato paste
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1 1/2 cups chicken broth
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1 (8 ounce) can tomato sauce
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2 bay leaves
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1 teaspoon cayenne pepper
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1 teaspoon Worcestershire sauce
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1/2 teaspoon salt
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2 tablespoons flour
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steamed rice
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2 cups chopped onions
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1 cup chopped green bell pepper
Instructions
- In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
- Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
- Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
- Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
- Mix the remaining chicken broth with the flour until it is smooth.
- Whisk it into the sauce and stir constantly for 5 minutes.
- Add the shrimp and cook just till shrimp turn pink and curl.
- Remove bay leaves before serving.
- Serve with steamed rice and Tabasco sauce, if desired.