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Iron Chef Kids–Emily’s Spicy Island Shrimp

August 12, 2010

Holy cow!  You are not going to believe how delicious Emily’s Spicy Island Shrimp is!  There are not enough words to describe the yummy-ness of this spicy dish-o-heaven.  Seriously.  So. So. Good.  

Emily’s dinner earned 5/5 enthusiastic thumbs up in the post-meal voting.  You’ve got to give this one a try! 

Emily’s Spicy Island Shrimp
(adapted from Teresa Methe’s recipe)

1 large green pepper, chopped
1 large Vidalia onion, chopped
1/2 C. margarine
2 1/4 lbs uncooked large shrimp, peeled and deveined
1 15 oz. can of tomato sauce
3 Tbl. chopped green onions
1 Tbl. minced fresh parsley
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. cayenne pepper
Hot cooked rice

In a large skillet, saute the green pepper and onion in butter until tender.  Reduce heat;  add shrimp.   Cook for 5 minutes.  In a small bowl, mix tomato sauce, green onions, parsley, oregano and other seasonings.  Stir tomato mixture into the skillet.  Bring to a boil.  Reduce heat;  simmer, uncovered, for 20 minutes or until slightly thickened.   Serve over rice.  6 servings.

Enjoy!

Happy Eating!
XO,
Vicki

PS Isn’t that carving board beautiful?  John’s dad made it for me–love it!

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