1 ½ pounds large shrimp
1 lemon
4 T. margarine
1 onion, chopped
2 celery stalks, thinly sliced
1 large red pepper, cut into 1 “ pieces
1 large green pepper, cut into 1” pieces
1 16 oz can crushed tomatoes
1 t. salt
1 t. sugar
1 t. basil
1 bay leaf
½ t. tabasco sauce
2 T. chopped parsley
hot fluffy rice
Preheat oven to 375 degrees. Shell and devein shrimp, rinse with running cold water and pat
dry with paper towel. From lemon, grate
1 teaspoon peel and squeeze 2 T. juice.
In 12 inch skillet over medium high heat, in hot margarine, cook onion
and celery until tender. Add peppers,
cook stirring frequently, until peppers are tender. Stir in lemon peel, lemon juice, crushed tomatoes, salt, sugar,
basil, tabasco, and bay leaf, cook 1 minute.
Stir in shrimp. Spoon shrimp
mixture into shallow 2 quart casserole.
Bake uncovered 20 minutes or until shrimp are tender. Remove casserole from oven, discard bay
leaf. Stir in chopped parsley. Serve with rice.