A well-seasoned, tomato-based stew of vegetables helps turn some shrimp into a delicious meal inspired by the flavors of Louisiana.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
243 Calories
Recipe Instructions
Step 1
Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
Step 2
Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
Step 3
Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.
Ingredients
1 tablespoon white sugar
1 teaspoon salt
1 tablespoon vegetable oil
1 cup chopped onion
1 pinch salt and ground black pepper to taste
2 bay leaves
1 (10 ounce) can diced tomatoes with green chile peppers