Ingredients:

• 3 Tbsp butter
• ½ cup finely diced onion
• ½ cup chopped green bell pepper (Optional – I used green chilis instead)
• ½ cup chopped celery
• 2 cloves garlic, minced
• 2 Tbsp cornstarch
• 1 (14.5 oz) can stewed tomatoes (or plain crushed tomatoes)
• 1 (8 oz) can tomato sauce
• 1 cup water
• 1 Tbsp Worcestershire sauce
• 2 Tbsp Cajun seasoning
• 1 tsp chili powder
• hot pepper sauce, such as Tabasco, to taste
• 1 pound medium shrimp – peeled and deveined
• 1 Tbsp lemon juice (Optional)
• 2 tsp chopped fresh thyme (Optional)

Preparation:

1. Melt butter in a 2-quart saucepan over medium heat; stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5 to 7 minutes.
2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning, and hot pepper sauce. Bring to a boil, stirring frequently.
3. Stir in shrimp, lemon juice, and fresh thyme; cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.

This recipe can either be a main dish or a side dish. You can adjust the heat by adding more hot sauce. Top with chopped green onions and serve over rice.

Yield: 5 servings

From the Kitchen of: Lauren