1poundmedium raw shrimp, peeled and deveined,
1 (1 lb. 12 oz.)canwhole tomatoes, cut up, with juice,
2 (16 oz.)cansblack beans, drained,
1cupfish or chicken stock,
1large green pepper, chopped,
1large yellow pepper, chopped,
1medium onion, chopped,
2clovesgarlic cloves, minced,
1/2cupprepared picante sauce,
*sharp cheddar cheese, shredded,
*Chef Geoffrey Michael's Spice Seasoning, to taste,
1In a large pot or deep skillet, sauté onion and garlic until tender. Add remaining ingredients, except shrimp, and cook over medium heat 10 minutes.
2Add shrimp (shrimp can be left whole, chopped, diced or shredded); cover and continue to cook an additional 5 minutes. Salt and pepper, to taste, top with shredded cheese and serve.
3Variation: Use 1/2 to 3/4 lbs. of cooked, peeled and deveined shrimp (shrimp can be left whole, chopped, diced or shredded) in place of raw peeled and deveined shrimp.
4Follow recipe until it’s time to add the shrimp and then proceed as follows: Remove pan from the stove and stir in cooked shrimp. Top with shredded cheese. Cover and let stand until cheese has melted. Serve.
No Nutritional Information Available