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Preparation time: 25 minutes Total time: 1 hour 4 servings 3 tablespoons CRISCO Oil 1 large onion, peeled and diced 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) 1 celery stalk, chopped 1 green bell pepper, seeds and ribs removed, chopped 1 bay leaf 1/2 teaspoon salt 1/4 to 1 cayenne pepper (see note) 1 teaspoon Italian seasoning 1 can (14-1/2 ounces) diced tomatoes packed in tomato puree 1 can (8 ounces) tomato sauce 1 pound peeled and deveined shrimp (see Note) Heat Crisco Oil in 3-quart saucepan on medium-high heat. Add onion, garlic, celery and green pepper. Sauté 3 minutes. Add bay leaf, salt, cayenne, Italian seasoning, tomatoes and tomato sauce. Bring to a boil. Reduce heat to low. Simmer uncovered 20 minutes, stirring occasionally, or until slightly reduced. Add shrimp. Return to a boil. Cover pan. Simmer 3 minutes. Remove from heat. Let stand covered 5 minutes to finish cooking shrimp. Discard bay leaf. Serve immediately over rice or pasta. Note: The sauce can be prepared up to two days in advance and refrigerated, tightly covered. Reheat sauce on low heat and cook shrimp just prior to serving. Thick fish fillets, cut into 1-inch cubes, can be substituted. If using shell-on shrimp, add 15 to 20 minutes to preparation time. Cayenne pepper can vary in intensity; begin with small amount and add more, if desired, near end of cooking process. |
