Shrimp With Avocado
|Shelled deveined shrimp||1 Pound, frozen|
|Onion||1 Medium, finely chopped|
|Celery stalk||1 , finely chopped|
|Green pepper||1⁄2 , finely chopped|
|Vegetable oil||2 Tablespoon|
|Canned tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Liquid red pepper seasoning||To Taste (Bash Of)|
|Avocados||2 Medium, halved, pitted, and peeled|
1. Cook the shrimp according to package directions.
2. Saute the onion, celery, and green pepper in the oil until tender but not browned. Add the tomato sauce, oregano, basil, salt, pepper, and red pepper seasoning. Bring to a boil and simmer slowly for 15 minutes, stirring often.
3. Cut the avocados into thin slices and add to the tomato sauce with the shrimp. Heat until warmed but do not boil.