September 5, 2003 recipe from Chef Chris Manning:

Piquant Shrimp

1 Tblsp Butter
1 Tblsp olive oil
2 cups diced onions
2 cups green bell pepper diced
1 cup celery diced
1 cup scallions diced
½ cup banana peppers diced
¼ cup fresh jalapenos diced
3 medium fresh tomatoes diced
1 cup tomato sauce
2 cups shrimp stock or clam juice
1 garlic clove minced
1 tsp whole leaf thyme
1 tsp basil leaves
1 tblsp brown sugar
juice of half a lemon
2-3 dashes hot sauce
2 lbs medium peeled and deveined shrimp
2 tbslp chopped fresh parsley
4 cups cooked rice

In a 4 qt. Pan, add the first 8 ingredients. Over low heat sauté until onions look clear. Add the next 9 ingredients and let simmer for 30 minutes, stirring every five minutes. Add the shrimp, 5 or 6 at a time until all 2 lbs are used. Let simmer 5-10 minutes or until shrimp is cooked through, serve over rice with chopped parsley to garnish. This recipe will serve four people.