Serves: 8
Total Calories: 177

1/4 cup olive oil
2 onions small, quartered and thinly sliced
2 cloves garlic minced
5 tomatoes large, peeled, seeded, and chopped
2 green bell peppers coarsely chopped
6 ounces mushrooms fresh, sliced
1 (8-ounce) can tomato sauce
1/2 cup water cold
1/4 cup vermouth
1 teaspoon salt
1/2 teaspoon thyme dried, crushed
1/2 teaspoon marjoram dried, crushed
1 bay leaf
1/2 teaspoon turmeric ground
1/8 teaspoon black pepper freshly ground
2 pounds shrimp raw or 1 pound cooked shrimp (shells removed)

Heat oil in large skillet add onions and garlic sauté until tender, not brown. Add tomatoes, green peppers, mushrooms, tomato sauce, and water stir and simmer 5 minutes. Add vermouth, salt, thyme, marjoram, bay leaf, turmeric, and pepper. Simmer covered about 20 minutes, stirring occasionally. Remove bay leaf. If shrimp are raw, add to sauce and cook 2 to 3 minutes or until they turn pink. If shrimp are cooked, add to sauce and just heat through. Serve over rice pilaf.

Nutritional Facts:

Serves: 8
Total Calories: 177
Calories from Fat: 64

More Recipes from the Fresh from the Garden Cookbook:
Asparagus Mousse
Asparagus With Creamed Chicken
Cherry Tomato-Vegetable Pie
Chicken In Exotic Tomato Sauce
Leek Tart Lyonnaise
Moussaka
Peas And Asparagus Supper Dish
Potato And Egg Bake
Shrimp Stuffed Potatoes
Spinach Soufflé Roll
Spinach-Corn Casserole
Stuffed Eggplant Italian
Sukiyaki (Japanese Vegetable Dinner)
Tomato And Vegetables With Shrimp
Zucchini Italian