Ingredients:

24 large shrimp, peeled and deveined

2 tablespoons Colwell Mandarin or Colwell lemon olive oil

1 onion

2 red or green bell peppers

3 cups chopped tomatoes

3 ribs celery

2 cups tomato puree

1 tsp. cayenne pepper

2 tablespoons minced garlic

1 tablespoon chopped parsley

1 cup chicken stock

Salt and pepper

4 drops Tabasco

¼ cup unsalted butter and 2 tablespoons Colwell Mandarin or Colwell lemon olive oil

2 cups cooked white rice

Preparation:

Heat oil in large saucepan.  Add onion, bell peppers and tomatoes.  Cook and stir 1 minute.  Add celery and tomato puree.  Simmer.  Add cayenne pepper garlic, parsley, chicken stock, salt, pepper and Tabasco. Reduce heat; simmer 7 minutes.  Set aside.

Heat butter and oil in large sauté  pan over medium heat.  Add shrimp and parsley.  Saute for 4 minutes.  Add vegetable mixture; stir to combine.  Serve over rice.