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Serves: 6
Total Calories: 4,844.728

1 pound shrimp raw medium, shelled and deveined
8 tablespoons butter or margarine
1/4 cup vermouth
2 cups onions coarsely chopped
2 cups green bell peppers coarsely chopped
1 1/2 cups celery sliced
4 cloves garlic minced
2 (16-ounce) cans tomatoes drained, cut in quarters and juice reserved
1/4 cup parsley minced
1 bay leaf
2 teaspoons sugar
1/2 teaspoon rosemary dried, crushed
1/2 teaspoon thyme dried, crushed
1/2 teaspoon sage dried, crushed
1/4 teaspoon red pepper flake crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
6 cups white rice hot cooked

In a large Dutch oven over medium heat, saute shrimp in 1 tablespoon of the butter or margarine for 2 minutes add vermouth and saute 1 minute longer. Remove shrimp and drippings to a small bowl set aside.

Increase heat to medium-high. Saute onions, green peppers, celery and garlic in remaining 7 tablespoons butter or margarine for 15 minutes or until vegetables are tender.

Add tomatoes with juice, parsley, bay leaf, sugar, rosemary, thyme, sage, red pepper, salt and pepper. Bring to a boil reduce heat to low and simmer, uncovered, for 20 to 25 minutes. Add shrimp. Heat mixture through.

Place rice in a large serving bowl or in individual soup bowls. Spoon shrimp mixture over

Nutritional Facts:

Serves: 6
Total Calories: 4,844.728
Calories from Fat: 817

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