Shrimp And Noodles With Beer
|Olive oil||2 Tablespoon|
|Yellow onion||1 Medium, finely chopped|
|Sweet red pepper||1 Medium, cored, seeded, and thinly sliced|
|Green pepper||1 Medium, cored, seeded, and thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Mushrooms||8 Ounce, thinly sliced|
|Canned tomatoes||1 Pound, pureed (1 Can)|
|Light beer||1 Cup (16 tbs)|
|Tomato paste||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Medium wide egg noodles||8 Ounce (4 Cups)|
|Large shrimp||1 Pound, shelled and deveined|
|Frozen corn kernels||1 Cup (16 tbs), thawed and drained|
|Minced fresh basil/Minced fresh parsley||3 Tablespoon|
Heat the oil in a 4-quart Dutch oven over moderate heat for 1 minute.
Add the onion, red and green peppers, garlic, salt, and black pepper.
Saute, uncovered, stirring occasionally, for 5 minutes or until the onion is limp.
Add the mushrooms and saute 3 minutes more, stirring occasionally.
Add the pureed tomatoes to the Dutch oven, along with the beer, tomato paste, thyme, and dried basil.
Simmer, uncovered, stirring occasionally, for 12 to 15 minutes or until sauce is slightly thickened.
Meanwhile, cook the noodles according to package directions.
Add the shrimp and corn to the Dutch oven and bring to a simmer.
Cover and cook for 5 minutes or until the shrimp are cooked through.
Stir in the noodles, cover, and cook 5 minutes longer or until heated through.