Recipe by Angie Gillham
If you like cajun cookin' this will satisfy your taste buds. Right from Justin's Louisiana Homegrown cookin' treasures.
Top Review by Marilyn in Galveston Katz
I made this yesterday using all fresh tomatoes, red bell pepper, small can tomato paste with water instead of sauce, plus 1/2 can Miller-lite. I added 3-1/2 pds. of jumbo shrimp pieces. I served it to my son and daughter-in-law and we enjoyed it very much. I put Tony's Creole Seasoning on the table and we spiced it up according to our preference. I will use this recipe again - definitely!
- 2 tablespoons olive oil
- 2 cups chopped onions
- 1⁄4 cup chopped bell pepper
- 1 cup chopped fresh parsley
- 1⁄2 cup dry white wine
- 4 cups chopped fresh tomatoes or 4 cups canned tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- 1⁄2 teaspoon crushed dried mint
- ground cayenne pepper or louisiana hot sauce
- 2 lbs raw peeled shrimp
Directions See How It's Made
- In a large, high-walled skillet, heat the oil over medium-high heat.
- Add the onions, bell pepper, and parsley, saute until the onions are clear.
- Stir in the wine, tomatoes, garlic,worcestershire sauce, tomato sauce, salt, mint and pepper, then cover and cook over medium heat until the sauce comes to a boil.
- Reduce the heat to low, cover, and simmer for 1 hour until the tomatoes fall apart.
- Add the shrimp and continue simmering 30 minutes more, stirring occasionally.
- Serve over cooked rice or noodles, or use as a omelette filling.