1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce
1/4 cup dry red wine
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 bay leaves
2 cups water
6 cups cooked long-grain rice (cooked without salt or fat)
How to Make It
Peel and devein shrimp; set aside.
Place a small nonstick skillet over medium heat; add flour. Cook, uncovered, 8 to 10 minutes or until browned, stirring often. Set aside.
Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add garlic, and saute 1 minute. Add onion, celery, and green pepper; saute 5 to 7 minutes or until tender. Stir in browned flour. Add tomato and next 7 ingredients; stir well. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove and discard bay leaves.
Stir in shrimp, and cook 8 minutes or until shrimp turn pink. Serve over rice.
Oxmoor House Cooking Light Collection
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