Ingredients
2 tablespoons butter
1 medium red bell pepper, coarsely chopped
1 large onion, coarsely chopped
1 cup thinly sliced celery
1 can (26 1/2 ounces) traditional-flavor spaghetti sauce
1 can (10 ounces) diced tomatoes with green chilies
2 pounds large shrimp, peeled and deveined
Preparation
Melt the butter in a large Dutch oven over medium heat. Stir in bell pepper, onion and celery. Cover and cook for 5 minutes, stirring 2 or 3 times, until vegetables are tender, yet still crisp.
Meanwhile, combine spaghetti sauce and diced tomatoes with chilies in a separate, medium saucepan over medium heat. Cover, bring to a boil then reduce heat and simmer for 10 minutes.
Add shrimp to the Dutch oven and increase heat to high. Cook 2 to 3 minutes while tossing, until shrimp are pink and just opaque in the center. Add sauce; stir well and return to a simmer. Serve shrimp over rice.
