Louisianna shrimp stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Oil (peanut or veg.) |
| 2 | Onions, finely chopped | |
| 2 | Garlic clove, minced | |
| ¾ | cup | Celery, chopped |
| ¾ | cup | Bell pepper, chopped |
| 1 | can | Tomato paste |
| 1 | can | Tomato sauce |
| ¼ | teaspoon | Sugar |
| 1 | can | Mushrooms, sliced |
| 1 | cup | Wine, red |
| 3 | cups | Shrimp, boiled |
| 1 | Green onion to taste | |
| 1 | Parsley, minced, to taste | |
| 1 | Sweet basil, pinch | |
Directions
In a large iron pot saute onions, garlic, celery and bell pepper in oil until onions are clear. Add tomato paste, sauce, sugar, mushrooms and red wine. Simmer until oil comes to the top. Add cooked shrimp and finely minced parsley and green onions. Continue cooking over low heat for about 20 minutes. Serve over hot rice.