From Tom Long.
A hearty and spicy shrimp stew with onions, green peppers, celery, tomatoes, and garlic. Serve over hot cooked rice.
Ingredients
1 pound medium shrimp, peeled, cleaned, and cooked
2 tablespoons oil
¼ cup chopped green pepper
1 cup chopped onion
3 celery ribs thinly sliced
1 chopped garlic clove
2 tablespoons flour or corn starch
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon pepper
½ tablespoon sugar
¼ teaspoon sage
¼ teaspoon thyme
¼ cup sliced green olives
1 regular size can of crushed tomatoes
1 cup canned small peas
1 cup fresh chopped mushrooms
1 cup water
Instructions
Place oil in skillet and saute peppers, onions, celery, garlic, and mushrooms. Place in pot, add remaining ingredients except shrimp. Cook on low heat for 45 minutes to 1 hour. Add shrimp during the last 2 minutes and serve over rice.