Ingredients
1 large onion, chopped1/2 cup finely chopped green pepper1 celery rib with leaves, finely chopped1 tablespoon canola oil3 garlic cloves, minced1 can (28 ounces) diced tomatoes1/4 cup minced fresh parsley1/4 cup water1/4 cup tomato paste2 tablespoons lime juice1 teaspoon dried thyme3/4 teaspoon salt1/2 teaspoon dried oregano1/4 to 1/2 teaspoon hot pepper sauce1/4 teaspoon ground allspice36 cooked large shrimp, peeled and deveined
Preparation
In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.
