hungry poodle

1 T. olive oil
1 onion, chopped
2 garlic cloves, minced
1 celery stalk, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
One 14.5 oz. can diced tomatoes
One 8 oz. can tomato sauce
2 t. Worcestershire sauce
1 t. dried oregano
1/2 t. dried thyme
pinch cayenne pepper (more if you like spicy)
1 pound shrimp, peeled
3 medium zucchini, halved lengthwise and sliced
6 cups cooked brown rice

1. In a large nonstick skillet heat the oil and add the onion, garlic, celery and bell
   peppers. Cook until softened, about 5-7 minutes.
2. Add the tomatoes, tomato sauce, Worcestershire sauce, oregano, thyme and
   cayenne. Simmer until sauce has thickened slightly, about 10 minutes.
3. Add the shrimp and zucchini. Cover and simmer on low heat until shrimp are
   pink, 5-7 minutes. Serve with brown rice.

Serves 6

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1 T. olive oil
1 onion, chopped
1 green pepper, seeded and chopped
1 garlic clove, minced
2 T. flour
1 T. curry powder, or to taste ( be brave, use it all )
1/4 t. ground ginger
1/2 t. salt
1 1/2 c. low-sodium chicken broth
1 pound medium shrimp, peeled and cooked (get them already cooked at the market)
4 c. cooked brown rice

Heat the oil in a large nonstick skillet, and add the onion, pepper and garlic. Cook until softened, about 5 minutes.
Add the flour, curry powder, ginger and salt; cook, stirring, until fragrant, about 30 seconds. Slowly add the broth, stirring constantly, and cook until the sauce thickens, about 2 minutes. Add more broth if it’s too thick.
Add the shrimp and cook until heated through, about 3 minutes. Adjust seasonings and serve with the brown rice.

Serves: 4

I serve this with mango chutney and sometimes with sliced bananas. Other optional condiments are: chopped peanuts, grated hard-boiled eggs, sliced green onions. My mother served this with all of the above.

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