2 tablespoons Pure Wesson® Vegetable Oil
1 large onion, chopped (1 large = about 1 cup)
1 large red bell pepper, chopped (1 large = about 1 cup)
1 large green bell pepper (1 large = about 1 cup)
1 cup chopped celery
1 small jalapeno pepper, seeded, finely chopped
2 cloves garlic, minced (2 cloves = about 1 tsp)
2 tablespoons Creole seasoning
1 pound extra-large (16/20 count) shrimp, peeled and deveined
1 can (14.5 oz each) Hunt's® Whole Peeled Plum Tomatoes, undrained, coarsely chopped
1 can (6 oz each) Hunt's® Tomato Paste
|% Daily Value|
|Total Fat||5 g||7%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||3 g||12%|
|Vitamin C||58 mg||96%|
|Vitamin A||1120 iu||22%|
Heat oil in large saucepan over medium-high heat. Add onions, bell peppers, celery, jalapeno peppers, garlic and seasoning; mix well. Cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.
Stir in shrimp; cook 5 minutes, or until shrimp turn pink, stirring frequently. Add tomatoes with their liquid and the tomato paste; mix well. Bring to a boil over high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally.
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