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By Anthony Salemme, contributing chef
A zippy Creole one skillet style dish for the beginning of Mardi Gras and Lent
1 pound medium shrimp, peeled and deveined
6 cloves garlic, minced
1 medium onion, diced
1 large green bell pepper, diced
3 Tablespoons vegetable oil
1 Tablespoon Old Bay seasoning
1 teaspoon smoked paprika
1 pint cherry tomatoes or 1 14-ounce can diced tomatoes, with juice
1 Tablespoon tomato paste
salt and pepper to taste
6 ounces mozzarella shredded
3 cups cooked white rice
Pre-heat oven to 425F
In a skillet heat the oil, and add the Old Bay and smoked paprika, then the garlic and onions and peppers. Sautè for 5 – 7 minutes until soft.
Next add the tomato paste and stir it into the onion and peppers until they are coated with the tomato paste.
Next add the cherry tomatoes or diced tomatoes, bring to a simmer just until the tomatoes start to pop open.
Then add the shrimp, give it a good stir, and then top with mozzarella and bake for 15- 20 minutes until bubbly and browned on top.
Serve over rice.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com