This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.  

　　  

　　Note: This dish is included in Wednesday Night Trinidadian, a roundup of Ramin Ganeshram's favorite Trinidadian dinners. To make the dish the way she does, toss the shrimp with 2 Tbsp. Green Seasoning and marinate in the refrigerator for 1 hour before cooking.

　　

Ingredients

3 garlic cloves, minced

　　2 large onions, chopped fine

　　1 cup finely chopped celery (about 2 stalks)

　　1 red bell pepper, cut into ½-inch dice

　　½ green bell pepper, cut into ½-inch dice

　　2 tablespoons olive oil

　　2 cups chicken broth

　　1 (28-ounce) can whole tomatoes, drained and chopped

　　1 bay leaf

　　1 teaspoon ground cumin

　　1 teaspoon salt, or to taste

　　½ teaspoon freshly ground black pepper

　　1½ pounds large shrimp (about 32), shelled and deveined

　　Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

　　

Step 1

In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.

　　

Step 2

Serve shrimp and sauce over coked rice.