Rosalind Stewart is a self-taught chef from Canada with a two-time award-winning barbecue sauce and a mother of two beautiful children. She and her family have traveled around the globe experiencing their culinary delights. This has led her to be a special judge in many cooking competitions and made guest appearances on different food networks. Rosalind cooks international cuisine from around the world. Her passion is cooking and making people happy.
Shrimp Mediterranean
Ingredients
4 Servings
Method of Preparation
1 kg. fresh jumbo shrimp, cleaned and peeled 1⁄2 cup of onion, chopped fine 2 large ripe tomatoes, peeled and quartered 3 cloves of garlic, chopped fine 1 red bell pepper, chopped into bite-size pieces 1 1⁄2 cups of fresh mushrooms, quartered 12 oz. white wine 12 oz. tomato juice I fresh lemon, juiced Large handful of fresh basil, chopped fine Tabasco sauce to taste Worcestershire sauce to taste 1 tsp. salt 1 tsp. fresh ground black pepper 1 1⁄2 cups of basmati rice, cooked as directed
1. Clean and peel shrimp. Place in a Ziploc bag with basil and lemon juice. 2. In a large skillet, heat oil and sauté onions and garlic. Add vegetables. 3. Add wine and tomato juice. Simmer for three minutes. 4. Add Tabasco and Worcester sauces, salt and pepper. Simmer for five minutes. Rosalind and her daughter, Jessica Rosalind 5. Add lemon juice and Stewart, always enjoy cooking, eating and basil from the shrimp. having fun together. Jessica celebrates her 25th Simmer for two birhday this month! minutes. 6. Add shrimp. Simmer for four minutes. 7. Serve over basmati rice. HM HOWLER MAGAZINE | 101
