1 teaspoon canola oil
¾ cup chopped onion
1 small seeded green bell pepper
1 small celery rib, thinly sliced
2 teaspoons finely chopped garlic
1 can (14 ounces) crushed tomatoes
2 bay leaf
1 teaspoon ground paprika
¼–½ ground chipotle chili
¾ pound small or medium shrimp, shelled
Salt
Freshly-ground black pepper
2 cups cooked long-grain brown rice
Heat the oil in a medium skillet over medium-high heat.
Sauté the onion, celery, pepper, and garlic until the onion is translucent, 4–5 minutes.
4–5 minutes
Add the tomatoes, bay leaves, paprika, and chipotle chili.
Simmer the sauce, uncovered, until it is thick, 15–20 minutes, stirring it 2–3 times.
15–20 minutes
Add the shrimp and cook, uncovered, until they are pink and firm, 5–7 minutes, depending on their size.
5–7 minutes
Season to taste with salt and pepper.
- •Serve over cooked brown rice.