Ingredients
1/2 cup chopped green pepper1/2 cup chopped onion1 celery rib, chopped1 garlic clove, minced2 teaspoons canola oil1 cup clam juice or chicken broth1/4 cup tomato paste2 tablespoons minced fresh parsley1/2 teaspoon seafood seasoning1/2 teaspoon dried thyme1/4 teaspoon pepper1/8 to 1/4 teaspoon cayenne pepper1/2 pound uncooked medium shrimp, peeled and deveinedHot cooked rice
Preparation
In a large nonstick skillet, saute the green pepper, onion, celery and garlic in oil until tender. In a small bowl, combine the clam juice or broth and tomato paste; add to the pan along with parsley and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until slightly thickened. Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Serve over rice.
