Ingredients
1 celery rib, chopped1 small onion, chopped1 small green pepper, chopped1 tablespoon canola oil1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons savory herb with garlic soup mix1 teaspoon Worcestershire sauce1 bay leaf1/8 teaspoon cayenne pepper1 pound cooked medium shrimp, peeled and deveined2 cups hot cooked rice
Preparation
In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add shrimp; heat through. Discard bay leaf. Serve with rice. Freeze option: Stir in shrimp but do not heat through. Cool mixture; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with rice.
