50+ Friends Club Cookbook
Fish and Shellfish

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Caribbean Confetti Shrimp

From the Kitchen of: Boomer

Buy peeled and deveined shrimp because it is a real timesaver. Start cooking the rice first so it will be done at about the same time as the shrimp.

2	tsp.	Olive Oil
1/2	c.	Onion, diced
1/2	c.	Red Bell Pepper Strips
2		cloves Garlic, minced
1	Tbsp.	Cider Vinegar
1/4	tsp.	Black Pepper
8		Pimento Stuffed Olives, halved
1	15 1/2oz.can	Stewed Tomatoes, undrained
2		Bay Leaves,
1	lb.	Peeled, deveined med Shrimp
1	c.	frozen Peas, thawed
2	c.	hot cooked Long-Grained Rice

• Heat oil in a large nonstick skillet over medium-high heat until hot.
• Add onion, bell peppers and garlic, sauté 3 minutes.
• Add vinegar and next 4 ingredients (vinegar through bay leaves); bring to a boil. Cover, reduce heat to medium and cook 5 minutes.
• Add shrimp; cover and cook 4 minutes.
• Add peas; cover and cook 1 more minute.
• Discard Bay Leaf.
• Serve with hot rice.