Ingredients
EVOO
6 ounces mushrooms, chopped
1 large onion, sliced into thin wedges
1 green bell pepper, sliced into thin wedges
4 garlic cloves, minced
2 tablespoons creole seasoning
1 tspn red pepper
1 14 oz can crushed tomatos
1 28 ounce can of whole fire roasted tomatos
25 large shrimp, cleaned, tail removed (5 per person)
Preparation
Heat oil. Add onion, pepper and garlic and saute. Remove to the side in a bowl. Saute mushrooms next. Then put them with onions on the side. Sprinkle cajun seasoning all over raw shrimp to coat them. Then saute shrimp until almost cooked and add them to bowl on side with veggies. Add the crushed and fire roasted tomatoes and red pepper into the pan and simmer for 15 minutes. Toss the cooked shrimp and veggies into the pan of tomato stew and simmer all together 5 minutes. Serve over rice.
