Submitted by Kathy Brock
INGREDIENTS
- 1 cup chopped Celery
- 1 cup chopped red and green Bell Peppers
- 1 tbsp minced Garlic
- 3 tbsp Tomato Paste
- 1 pint cooled Vegetable Broth
- 1 tbsp Sugar
- 2 14.5 oz cans Stewed Tomatoes
- 1 Bay Leaf
- 1 tsp grated Lemon Zest
- 1-3 tsps Cayenne Pepper to taste
- 8 Stone Crab Claws, Slightly Cracked
- 1 pound medium Shrimp, peeled and deveined
- Chopped Green Onion tops for garnish
INSTRUCTIONS
- In a deep skillet, saute peppers, celery and garlic until soft.
- Mix in the cayenne pepper
- Add all but crab and shrimp and cook covered for 20 minutes.
- Add shrimp and crab and cook for 5 more minutes.
- Serve over rice
