Shrimp Pan Roast
From sweetwords 15 years ago
- 25 minutes to make
- Serves 8
This made a creamy, spicy tomato, tasty shrimp sauce that was completely different and absolutely wonderful. From cuisinartstandmixer.com.
Ingredients
- 2 stalks celery shopping list
- 1 large carrot shopping list
- 1 large red bell pepper shopping list
- 1 large onion shopping list
- 4 garlic cloves shopping list
- 1 lb medium shrimp shopping list
- olive oil shopping list
- 1/2 C dry sherry or chicken broth shopping list
- 1 bottle chili sauce shopping list
- 1/4 tsp salt (opt.) shopping list
- 1/2 tsp black pepper shopping list
- red pepper flakes shopping list
- 1 tsp thyme shopping list
- PInch saffron (opt.) shopping list
- parsley shopping list
- cooked rice and French bread shopping list
How to make it
- Mince vegetables and shell shrimp, if needed. Set shrimp in refrigerator.
- Saute celery, carrot, and red bell pepper 5 minutes in olive oil.
- Add onion and saute 5-10 minutes more.
- Add garlic, shrimp, sherry or broth, and chili sauce.
- Add salt if using, black and red pepper, and thyme.
- Cover and cook about 3-4 minutes, or until shrimp are opaque.
- Add cream and saffron; simmer, uncovered, 4-5 minutes.
- Let stand while cream thickens a little more.
- Sprinkle with parsley, and serve over rice with French bread.
- Delicioso!
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