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Before you jump to Stewed Shrimp π€ recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.
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We hope you got benefit from reading it, now let’s go back to stewed shrimp π€ recipe. You can cook stewed shrimp π€ using 14 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Stewed Shrimp π€:
- You need 2 bags (frozen) Raw Jumbo Shrimp ~ peeled and deveined
- Use 1 green pepper, sliced
- Provide 1 onion, sliced
- You need Fresh minced garlic (10 cloves)
- Prepare 2 cans diced tomatoes (14.5 ounce)
- Use 1 (8 ounce) can tomato sauce
- Use 1/2 teaspoon Crushed red pepper
- Prepare 1 tablespoon Oregano
- Prepare 1 teaspoon basil leaves
- Prepare Sprinkle Adobo
- Use Sprinkle Black Pepper
- Get Bay leaves (3)
- Take Cooking spoon amount of Spanish Olives (stuffed with Pimento)
- Take Olive oil
Steps to make Stewed Shrimp π€:
- Rinse your raw shrimp π€ in cold water and make sure that you remove the shells from the shrimps…..
- Heat olive oil in a large pan…..
- Slice your green pepper, onion, and mince your garlic….
- Add sliced green pepper and onion to olive oil in pan, sautΓ© until veggies are tender, then add your minced garlic and sautΓ© until garlic is fragrant…..
- Add your 2 cans diced tomatoes (undrained) and tomato sauce….Stir well….
- Next add to sauce: Crushed red pepper, oregano, basil leaves, Adobo and black pepper…..Stir well…
- Now add the basil leaves and the spoonful of stuffed olives…..Stir well, cover and cook for 30 minutes on medium heat……
- Remove bay leaves from tomato sauce mixture and add your cleaned shrimp π€, cook until all shrimp have turned nice and pink….
- Remove from heat, serve over white rice π and enjoy π!!
When the shrimp are pink and opaque, and curl (but not too tightly!) they are done. Serve with warm crusty bread or a side salad, or both. Be sure to read the tips on cooking shrimp so they don't get overcooked. Chop the onion and the red bell pepper. This baked shrimp stew takes us to the eastern coasts of the Mediterranean, and particularly Gaza, where the inspiration for this recipe came from.
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