• 1 tbsp. vegetable oil
• 1 tbsp. flour
• 1 rib of celery, chopped
• 1 small red or white onion, chopped
• 1 medium green/red pepper (I used both – adds some nice color)
• 1 fresh jalapeno (optional)
• fresh okra, sliced (optional)
• 1 garlic clove, minced
• 1 (14-1/2 oz.) can diced tomatoes, drained (I did not drain the tomatoes)
• 2 tbsp. tomato paste (I always have on hand Amore tomato paste in a tube when I just need a little paste)
• 1/4 cup red wine (I used a Merlot)
• 1 cup low-sodium chicken broth
• 1 bay leaf
• 1/8 tsp. smoked paprika, or to taste
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 1/2 tsp. salt or to taste
• 1/4 tsp. black pepper
• dash or two of Tabasco (optional)
• 1 lb. uncooked shrimp (I buy all my shrimp from Whole Foods where it is peeled and deveined – very convenient and saves me from that messy job)
• scallion, minced; fresh parsley and 1 tbsp. fresh lemon juice to finish (lemon juice optional)
• 2 cups brown or white rice
• another good seasoning you could use is creole or Cajun seasoning which will give it a nice kick (then you might not add the basil, smoked paprika, bay leaf, black pepper, Tabasco or oregano)

Heat the oil in a large skillet; stir in the flour and cook over low heat, stirring occasionally, just a few minutes.  Stir in the celery, onion, garlic and red/green peppers;  sauté for 5 minutes.  Add canned tomatoes, tomato paste, wine, broth, bay leaf, paprika, basil, oregano,  salt and pepper to taste and Tabasco if desired.   Bring to a boil; reduce heat to low.

Stir in the shrimp and simmer until the pink is gone from the shrimp, about 5 minutes.  Finish with the scallion, parsley and lemon juice if desired.

Recipe by cookingwithauntjuju.com