Bacon or andouille sausage would be a wonderful addition!
- 1 1/2 Pound fresh shrimp, peeled and deveined
- 2 Tablespoons olive oil
- 1/2 large yellow onion, diced
- 4 cloves garlic, minced
- 1 small green pepper, cored, seeded and diced into pieces the same size as the onion
- 1 Cup diced tomatoes
- 3/4 Cups white wine
- 2 Tablespoons fresh basil, cut into ribbons
- 2 Tablespoons fresh parsley, chopped
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Tablespoon Worcestershire Sauce
- 1 Tablespoon Hot Sauce
- 1 Teaspoon chili powder
- 1 Teaspoon smoked paprika
- 1 Teaspoon dried oregano
- 1/2 Teaspoon cayenne pepper
- 1 bay leaf
- 2 Tablespoons heavy cream (optional)
- 4 Cups white or brown rice, to accompany
- 1. Heat the oil in a heavy skillet. Add the onions, garlic and green pepper, bay leaf and spices. Cook over medium heat until soft, about 5 minutes.
- 2. Add the wine, and scrape the bottom of the pan to remove any bits. Add the tomatoes and bring to a boil. Reduce heat and simmer about 20 minutes until some of the liquid has been reduced.
- 3. Once the liquid has reduced, add the shrimp and cover and let cook about 5-7 minutes until the shrimp are all cooked (this shouldn't take long). Stir in the cream and add the basil and parsley at the end, right before you serve it. Serve atop rice.