1-2lbs. shelled and deveined shrimp (lg.size)
1 t. butter
1 can Rotel tomatoes
1/2 c. diced onion
1/4 c. diced green bell pepper
1 diced celery stalk
1/2 t. mustard
1/3 c. orange juice
2 t. Worcestershire sauce
1 t. garlic salt (I substituted 2 cloves chopped garlic)
black pepper to taste
cooked rice (optional) Go with the rice.
cooked pasta (optional)
Wash shrimp, get rid of excess water. In a dry non-stick skillet, sear shrimp on medium high heat.
Add butter, onions, bell pepper and celery. Cook for 5 minutes, turn skillet to low. Add tomatoes, mustard, orange juice, Worcestershire sauce and garlic salt.
Cook an additional 10-15 minutes.
Serve over rice or pasta.
Very spicy recipe. (not really - I added red pepper flakes and Louisiana hot sauce)
I also started out searing chunks of Elgin sausage and added the shrimp and a lb of 1 inch cubes of tilapia fillets the last 10 minutes of cooking.