NO PHOTO
Ingredients
ServingsOriginal: Serves 4
- canola oil1 tsp
- onion, chopped3/4 cup
- green bell pepper, seeded1
- celery, thinly sliced1 stalk
- garlic, finely chopped2 tsp
- crushed tomatoes, crushed1 can
- bay leaf2
- ground paprika1 tsp
- ground chipotle chili1/4–1/2
- shrimp, small or medium; shelled3/4 lb
- salt
- black pepper, freshly ground
- cooked long-grain brown rice2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat the oil in a medium skillet over medium-high heat.
Sauté the onion, celery, pepper, and garlic until the onion is translucent, 4–5 minutes.
Add the tomatoes, bay leaves, paprika, and chipotle chili.
Simmer the sauce, uncovered, until it is thick, 15–20 minutes, stirring it 2–3 times.
Add the shrimp and cook, uncovered, until they are pink and firm, 5–7 minutes, depending on their size.
Season to taste with salt and pepper.
