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.
- 1 large green pepper, chopped
- 1 large onion, chopped
- 1⁄2 cup butter
- 2 1⁄4 lbs uncooked large shrimp, peeled and deveined
- 2 (8 ounce) cans tomato sauce
- 3 tablespoons chopped green onions
- 1 tablespoon minced fresh parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄4-1⁄2 teaspoon white pepper
- 1⁄4-1⁄2 teaspoon cayenne pepper
- In a large skillet, saute the green pepper and onion in butter until tender.
- Reduce heat; add shrimp.
- Cook for 5 minutes.
- Stir in tomato sauce, green onions, parsley and seasonings.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened.
Really good. Made 1/2 recipe and put in on couscous.
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.
Oh...my...gosh! 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!