"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 1/2 cups chopped onion 1 cup chopped celery 2 medium green peppers, chopped 2 cloves garlic, minced 1/4 cup butter 1 28 oz can tomato puree (can add chopped tomatoes later if desired) 1 cup water 2 tsp parsley 1 tsp salt 1/2+ tsp cayenne pepper 2 bay leaves 16 oz. shrimp 3 cups hot cooked rice ( 1 1/2 raw)
Cook and stir onion, celery, green pepper and garlic in butter about 5 minutes or until tender. Remove from heat; stir in tomato puree, water and seasonings. Simmer at least 30 minutes. Add additional water if desired. (Can make the day ahead and has more flavor the next day) Add shrimp. Heat mixture to boiling; Cover and simmer 10 to 20 minutes or until shrimp or tender and pink. Serve over hot rice.
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