Tomato And Vegetables With Shrimp

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

This Tomato And Vegetables With Shrimp recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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