Friday, August 21, 2009

Causeway Seafood Caccitore

By Nicole Wilkinson

Putting a coastal spin on an old recipe, I have changed some ingredients and added others. Serve over a bed of white rice.

1 15oz can stewed tomatoes
1 medium vidalia onion, chopped
1 green pepper, chopped,
1/2 cup of mushrooms (buttons cut in half)
1 chopped rib of celery
1/4 cup lemon juice
2 tablespoons minced garlic
1 lb peeled shrimp
1 80z piece of fresh grouper

Place all in a stock pot and simmer over high heat for 20 mins. Once onions are soft, add 1 lb of fresh peeled shrimp and 1 8oz grouper filet cut into chunks. Cover pot with lid, reduce temp to low/medium on the stove and let simmer for 15 mins.

Serve immediately over white steamed rice.

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