Celery (1 bunch chopped)
Onions (2 chopped)
Garlic (about 4 toes)
Green peppers (3 chopped)
Tomatoes (1 can)
Salt (to taste)
Pepper (white for smell, red for the burn & black for the taste.)
Paprika (to taste)
Bay leaves (1-2)
Shrimp (1 ½ pounds)
White or Red wine – chef’s preference
Sauté onions, peppers, celery in butter. Add tomatoes, salt, pepper, paprika, bay leaves, White wine. Simmer 25-30 minutes. Add shrimp for a final five minutes. Serve with rice.
All recipes serve small to large fire stations/households. Countless calories, fat and carbohydrates. Good for energy needed to fight fires and/or reclining in front of the TV after playing cards for who does the dishes.Ed’s Wines:
“The theory is to cook with the same wine that you’re drinking but I never do. Don’t spend more than $15 on a wine you plan on just cooking with.” I don’t usually argue with the cook but my husband is known from time to time to toss his own coveted wine, from his glass, into a dish just to keep the guests entertained. Red Wine – use White Zinfandel as Marsala Wine can be too sweet for Chicken. White Wine – Fume Blanc which is a little lighter than a chardonnay for Clam and Shrimp meals.