Ingredients
- 12 cup onion
- chopped
- 12 cup celery
- chopped
- 1 garlic clove
- 1 tablespoon salad oil
- 16 ounces tomatoes
- diced
- 8 ounces tomato sauce
- 1 12 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- hot pepper sauce
- to taste
- 34 lb shrimp
- peeled and deveined
- 12 cup green pepper
- diced
- cornstarch
- to thicken
- if desired
Instructions
- Brown onion and celery.
- Add everything, except shrimp, into a pot and bring to a boil.
- Add shrimp.
- Shrimp will cook very quickly, within 5 minutes -- Shrimp will appear nice and pink.
- I usually let it slowly simmer 15 minutes or so to let the flavor get through it.
- This is also a great make - ahead and freeze dish.
- It only gets better the longer it sits.
- We serve it over rice or with crackers and a side salad.
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