Heat oil in pan over medium high heat. Add garlic, peppers, onions, and celery to pan and cook until just tender. Stir in the canned tomatoes, thyme, and the bay leaves and cook over low heat for 45 minutes to cook the sauce down till it begins to thicken. Add the chicken stock periodically so to make sure it doesn't thicken too much.
Season to taste with cayenne pepper and salt add shrimp and sauté just until done continue cooking over medium high heat, 10 to 15 minutes .
Monday, July 21 2014 11:41 AM EDT2014-07-21 15:41:34 GMT
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