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6 servings

Ingredients:

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  12 ounces Contessa large Uncooked Tail-on Shrimp

  
  


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  1 2/3 cups rice

  
  


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  1 cup celery, sliced

  
  


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  1 green bell pepper, seeded and chopped

  
  


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  1 tablespoon olive oil

  
  


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  1/2 pound fish cut into chunks

  
  


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  8 ounces crushed tomatoes, canned

  
  


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  2 cloves fresh garlic, minced

  
  


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  12 ounces chicken broth

  
  


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  1 onion, chopped

  
  


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  1 teaspoon dried red pepper

  
  


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  1/2 teaspoon dried oregano

  
  


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  1/2 teaspoon salt

  
  


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  1/2 teaspoon basil

  
  

Steps:

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  Cook rice according to directions on package.

  
  


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  In a large saucepan over medium heat saute onion, bell pepper, celery and garlic in oil for 4 minutes.

  
  


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  Stir in tomatoes, broth and seasonings.

  
  


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  Simmer for 15 minutes uncovered.

  
  


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  Stir in shrimp and fish and simmer until shrimp turns pink and fish flakes.

  
  


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  Serve over rice.