12 ounces Contessa large Uncooked Tail-on Shrimp
1 2/3 cups rice
1 cup celery, sliced
1 green bell pepper, seeded and chopped
1 tablespoon olive oil
1/2 pound fish cut into chunks
8 ounces crushed tomatoes, canned
2 cloves fresh garlic, minced
12 ounces chicken broth
1 onion, chopped
1 teaspoon dried red pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon basil
Cook rice according to directions on package.
In a large saucepan over medium heat saute onion, bell pepper, celery and garlic in oil for 4 minutes.
Stir in tomatoes, broth and seasonings.
Simmer for 15 minutes uncovered.
Stir in shrimp and fish and simmer until shrimp turns pink and fish flakes.
Serve over rice.
Posted on 09/29/2015 at 12:39 AM