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Shrimp Espanol
5 to 6
25 mins
Ingredients
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1 cup sliced celery
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1/2 cup chopped onion
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1 Tbsp. STAR Extra Virgin Olive Oil
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1 (15 oz.) can tomato sauce
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1/2 cup water
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1/2 tsp. salt
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1/2 tsp. oregano, crumbled
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1/8 tsp. thyme, crumbled
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1/4 tsp. pepper
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1 Tbsp. vinegar
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2 cups cooked large shrimp
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Hot cooked rice
Instructions
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1.
Cook celery and onion in oil in skillet until tender-crisp, but not browned.
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2.
Stir in tomato sauce, water, salt, herbs, pepper and vinegar. Add artichoke hearts; bring to a boil. Simmer, covered 10 minutes.
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3.
Add shrimp, and cook 5 minutes longer, uncovered.
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4.
Serve over hot cooked rice.
