Friday Night Delight
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 medium zucchini, sliced in 1/4 rounds 2 medium onions, sliced 1/2 thick
- 1 clove garlic, minced
- 1 lb shrimp, cleaned and deveined (21 to 25 count)
- 2 whole chicken breasts, about 2 lbs. (boned, skinned and cut into 3/4 inch chunks)
- 1 (28 ounce) can italian solid pack red pear tomatoes, chopped in bite-size pieces
- 1 (16 ounce) can fancy sliced stewed tomatoes
- 1 (18 ounce) can california-style tomato sauce
- 1 1⁄2 tablespoons olive oil
- salt and pepper
- paprika
directions
- In a 6 quart pot, add chopped tomatoes, stewed tomatoes and tomato sauce.
- Heat to almost boiling.
- Meanwhile, in a large cast iron frypan, heat oil, add onions and garlic.
- Saute until onions are soft.
- Remove with slotted spoon reserving oil in frypan, and add to tomato mixture.
- Add shrimp to frypan, lightly sprinkle with salt, pepper and paprika.
- Saute for 5 minutes.
- Remove with slotted spoon and add to tomato mixture.
- Repeat with chicken chunks, seasoned with salt, pepper and paprika.
- Saute 8 minutes.
- Remove with slotted spoon and add to tomato mixture.
- Saute zucchini for 5 minutes and add to tomato mixture.
- Serve in large soup bowls with hot garlic bread for dunking.
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RECIPE SUBMITTED BY
Martini Guy
Manzanita, 0
I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast.
<br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school.
<br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.