Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Medium Onion, Halved
1 Large Green Pepper, Seeded And Quartered
3 Stalks Celery
4 Tablespoons Olive Oil
2 Cloves Garlic, Minced
1 28Ounce Can Whole Tomatoes Coarsely Chopped
2 8-Ounce Cans Tomato Sauce
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Bay Leaf
1 Teaspoon Thyme
1 Tablespoon Chopped Parsley
1 Teaspoon Hot Pepper Sauce
2 Pounds Medium Shrimp, Shelled And Deveined
Hot Cooked Rice |
Preparation:
Assemble and attach rotor slicer/shredder using thick slicer cone (no 3) Turn to speed 4 and slice onion, green pepper, and celery, keeping each separate.
Heat oil in a 5-quart pot over medium heat. Add garlic and saute 1 minute. Add onion and suate 2 minutes. Add green pepper and celery and saute 3 minutes more.
Add tomatoes, tomato sauce, sugar, salt, bay leaf, and thyme, parsley, and hot pepper sauce. Reduce heat and simmer 15 minutes. Add shrimp; stir gently and cook 4 to 5 minutes longer. Serve immediately over hot cooked rice. |
