Friday Night Delight
Ready In: 30 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off