Name: Shrimp Piquante
Yield: 6 (1 1/2-cup) servings.
Ingredients: 2 pounds unpeeled medium-size fresh shrimp; ½ cup all-purpose flour; Vegetable cooking spray; 1 teaspoon vegetable oil; 1 tablespoon minced garlic; 1 ½ cups chopped onion; 1 cup chopped celery; 1 cup chopped green pepper; 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped; 1 (8-ounce) can no-salt-added tomato sauce; ¼ cup dry red wine; ½ teaspoon salt; ½ teaspoon ground red pepper; ½ teaspoon black pepper; 1 teaspoon dried thyme; 2 bay leaves; 2 cups water; 6 cups cooked long-grain rice (cooked without salt or fat)

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.

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Shrimp Piquante

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