Shelly's Recipe

JAMAICAN SHRIMP & VEGETABLES W/ RICE

Category: Casseroles - Seafood

Shrimp
1 lb. in shells, clean and save the shells
1/2 tbsp vegetable oil
Freshly ground black pepper
1 onion minced
2 cloves garlic chopped
1 cup celery
1/2 tsp dried thyme
1 bay leaf
2 tbsp tomato paste
1/2 cup white wine

Vegetables:
1 cup diced potatoes
1 cup diced carrots
3 cups cooked rice
Parsley sprigs minced

Shell and clean shrimp, save shells.

In large pan over medium heat, warm the oil. Put shrimp shells in pan and stir 1 minute. Add everything in the first list except shrimp. Bring to boil, lower heat and simmer 20 minutes. Strain the stock and discard all the solids.

Pour the stock back into the pan and add the potatoes and carrots, cook over low heat for 2 or 3 minutes. Add shrimp and cook 1 or 2 minutes more till shrimp turn pink. Do not over cook the shrimp. Serve over rice. Sprinkle with minced fresh parsley if desired.