Ingredients
1 small onion, chopped
1 small bell pepper, chopped
3 tablespoons bacon drippings (or vegetable oil)
2 cloves garlic, minced
1 1/2 teaspoons chopped parsley
2 teaspoons sugar
2 teaspoons seasoned salt
1/4 teaspoon pepper
1 (14-ounce) can seasoned diced tomatoes
1 (8-ounce) can tomato paste
1 tablespoon hot sauce
2 pounds cooked shrimp
Preparation
Freezing Day In a medium skillet over medium heat, saute onions and bell pepper in bacon drippings for 8-10 minutes until vegetables are soft. Add garlic and saute 1 minute. Add the remaining ingredients, mix, and immediately remove from heat. Pour into a freezer bag and freeze.
Reheating Instructions Defrost in the refrigerator for 12 - 24 hours and put into a medium saucepan. Simmer over medium heat for 20 minutes. Serve over rice.
How to Cook Shrimp Begin by removing the shell and tail, and deveining the shrimp. Next put the shrimp in boiling water with 1 teaspoon salt and the juice of half a lemon. Remove the pan from the heat and leave the shrimp in the water for about 5 minutes, or until the shrimp are fully cooked and opaque in color.
