By Keith Thicklin

1/4 cup olive oil
1 Tbsp butter
1 medium onion small dice
1 medium green pepper small dice
1 celery stalk  small dice
5 cloves of garlic minced
1-2 Tbsp crush red peppers
2 Tbsp tomato paste
2 bay leaves
1 tsp dried oregano
1/2 tsp dried thyme
1/2 cup roasted red peppers diced
1(16 oz) can of tomato sauce
2 Tbsp Worcestershire sauce
1 cup of  chicken broth(seafood stock if you have it)
1 cup of beer or wine(water is also an option)
1 1/2 tsp Cajun seasoning
1 tsp sugar
1 cup of chopped tomatoes
3 lbs of shrimp peeled and deveined
1 Tbsp cold butter
1/2 cup flat leaf parsley
lemon slices
sliced green onions(optional)
hot sauce(optional)
cooked rice

Heat oil in a large skillet over medium high heat. Saute onions,  green pepper and celery for 3-4 minutes then add garlic and red pepper flakes. Saute in the pan for an additional minute careful not to burn them, use a wooden spoon to stir in the tomato paste until  the paste begins to brown.

Add the bay leaves,oregano and thyme and  cook until fragrant and then add tomato sauce, Worcestershire sauce, chicken broth, beer, Cajun seasoning and sugar. Add one cup of chopped tomatoes, when they begin to break down turn the heat down to low and simmer for ten minutes.  Whisk in the cold butter after it is Incorporated, add the shrimp and continue to cook for 4 minutes. Remove form the heat and keep warm.

Remove bay leaves, sprinkle with parsley. Serve with rice garnished with lemon slices. Most of the item from this dish can be found in the pantry.

http://keithcooking.blogspot.com
Budget Cooking Chef

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