OK JB, here is a new one! My son works at Tampa shrimp company and he gets me these huge shrimp.

1- Tbsp EVOO
1/2 cup minced onion
1- Tbsp minced garlic

1- large can crushed tomato
1/2 cup ketchup
1/4 cup lt brown sugar
1/4 cup cider vinegar
1- Tbsp Whatsthishere sauce
1- Tbsp soy sauce
1- Bay leaf
2- tsp Old Bay seasoning
1/2 tsp oregano
1/2 tsp thyme

2- Tbsp butter
Juice of 1/2 lemon
S&P to taste
A couple of dashes of your favorite
hot sauce
12 or so of jumbo shrimp, peeled and deveined

Heat oil in saute pan, med heat. Saute onion for 2 mins.
Add garlic and cook 1 min.
Add: Tomato, ketchup, brn sugar, whatsthishere, soy,
bay leaf, old bay, oregano and thyme. Bring to a simmer, lower heat to med-low
and cook to thicken, about 15-20 mins.

Stir in butter and lemon juice untill butter is melted.
Season with S&P and hot sauce.
Add shrimp to sauce and simmer till cooked through.

Green Rice, its tasty!!

1 Tbsp. olive oil

1/4 cup chopped onion

1 cup Basmati or Jasmine rice

1 clove garlic, minced

1 1/2 cup chicken broth, divided

1 cup milk

2 cups fresh spinach

1/2 cup fresh cilantro leaves

1 lime
1 jalapeno chopped

1.Heat the olive oil in a dutch oven to medium-high heat. Add the onion and garlic and saute until soft.
2.Rinse the rice in cold water, then add it to the pan; cook for about one minute.
3.Stir 1 cup broth and the milk into the rice. Bring to a boil, then reduce heat to simmer, cover and cook for 15 to 20 minute until tender.
4.Meanwhile, puree the spinach, cilantro, juice from the lime, pepper (if using) and 1/2 cup chicken broth in a blender. Stir the spinach mixture into the rice and heat through (about 3 minutes).
5.Serve.





Served on my finest chinet plates!