Total Time
Prep 15 mins
Cook 25 mins

This recipe from St. Croix Island was submitted to "Taste of Home" magazine by Teresa Methe who won 2nd place for it. This is excellent with fettucine, equaly good over rice and is even better the next day.

Ingredients Nutrition


  1. In a large skillet, saute the green pepper and onion in butter until tender.
  2. Reduce heat; add shrimp.
  3. Cook for 5 minutes.
  4. Stir in tomato sauce, green onions, parsley and seasonings.
  5. Bring to a boil.
  6. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened.


Most Helpful

Really good. Made 1/2 recipe and put in on couscous.

Borealis Beegirl September 20, 2008

I thought this was very simple and tasty. It wasn't quite as spicy as I would have liked so I added a little crushed red pepper. I also emitted the green onion and used for roasted red peppers instead of the green pepper.

wittlebit83 May 17, 2008! This recipe is awesome! My daughter goes to a small private school and each year during Teacher Appreciation Week, the parents cater lunch, so I filled a large crock pot to the brim with this recipe and there was none left; they loved it! I believe I earned an A+ for this project!

rcspas September 15, 2006

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