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Ingredients
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| Ingredient |
Qty. |
Unit |
| olive oil |
2 |
TBSP |
| diced green bell peppers |
1/2 |
c |
| diced onions |
1/2 |
c |
| diced celery |
1/2 |
c |
| chili powder |
1 |
tsp |
| can tomato sauce |
14 |
oz |
| can tomato sauce |
8 |
oz |
| hot sauce |
1 |
TBSP |
| Worcestershire sauce |
1 |
TBSP |
| white sugar |
1 |
tsp |
| salt and pepper |
1 |
ea |
| peeled and deveined shrimp |
1 1/2 |
lb |
| green onions, for garnish |
1 |
ea |
| a recipe of baked rice or instant rice |
1 |
ea |
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Instructions
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1) Preheat crock pot on high.
2) In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized.
3) Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper. Cook for 3 hours.
4) Add shrimp and cook for about 3 minutes.
5) Serve over rice. Top with chopped green onions.
6) Story: Annie made this all by herself! It's very easy and delicious. I used tablespoon of chili powder and Sriracha for the hot sauce; that made it the perfect heat level for me and Sean (nice and spicy).
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Source
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Paula Deen, The Food Network
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Recipe submitted by Annie
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