Shrimp Mediterranean

Rosalind Stewart is a self-taught chef from Canada with a two-ti me award-winning barbecue sauce and a mother of two beauti ful 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 competi ti ons and made guest appearances on diff erent food networks. Rosalind cooks internati onal cuisine from around the world. Her passion is cooking and making people happy.

Ingredients 4 Servings Method of Preparation

1 kg. fresh jumbo shrimp, cleaned and peeled 1⁄2 cup of onion, chopped fi ne 2 large ripe tomatoes, peeled and quartered 3 cloves of garlic, chopped fi ne 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 fi ne 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.

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Rosalind and her daughter, Jessica Rosalind Stewart, always enjoy cooking, eating and 5. having fun together. Jessica celebrates her 25th birhday this month!

6. Clean and peel shrimp. Place in a Ziploc bag with basil and lemon juice. In a large skillet, heat oil and sauté onions and garlic. Add vegetables. Add wine and tomato juice. Simmer for three minutes. Add Tabasco and Worcester sauces, salt and pepper. Simmer for fi ve minutes. Add lemon juice and basil from the shrimp. Simmer for two minutes. Add shrimp. Simmer for four minutes. Serve over basmati rice.