Sorry it has taken so long. Below I will include 2 Anderle Favorites:
Baked Penne with Roasted Vegetables
LOVE this! Mostly because I love all the vegetables in it…and baking them beforehand with the Italian herbs is y-u-m! It makes a lot so plan on having leftovers for a few days (with 2) or it’s the perfect size for 4-6! Thanks Giada
oh, and p.s. i do not use the mushrooms or peas when i make it. sick.
1 1/2 lbs. medium size shrimp
1/2 c green bell pepper, chopped
1/2 c chopped celery
2 garlic cloves, minced
1 (16 oz) can tomatoes, diced
1 large onion, finely chopped
1/2 c red bell pepper, chopped
1/4 c green onions, chopped
3 Tbsp vegetable oil
1 (8 oz) can tomato sauce
1 tsp Creole seasoning
2 bay leaves
Peel and devein shrimp; set aside. (NOTE: please buy the pre-peeled and deveined shrimp…makes it so much easier) Saute onion, bell peppers, celery, and garlic in oil until tender. Stir in tomatoes, tomato sauce, Creole seasoning, salt, pepper and bay leaves and bring to a boil. Reduce heat; cook, stirring occasionally for 20 minutes. Add shrimp and cook 15 more minutes. Remove and discard bay leaves. Serve over hot cooked rice. Serves 4 to 6.
This one came from my mother-in-law. I don’t like to cook shrimp a lot, but this is pretty darn good. I don’t use bay leaves, simply because I think it’s a waste of money to buy leaves at the grocery store. You cannot tell a difference. It takes a bit of preparation with all the chopping but worth it! Would be excellent on a cold day.