Caribbean Shrimp

• 2 Tbsp. instant minced onion
• 2 Tbsp. butter
• 1 c. chopped green bell pepper
• 1 (14.5 oz.) can whole tomatoes
• 1 bay leaf
• 1/2 tsp. sugar
• 1/4 tsp. ground allspice
• 1/4 tsp. salt
• 1/8 tsp. ground red pepper
• 1 lb. medium shrimp, shelled and deveined
• 1 Tbsp. fresh lime or lemon juice

1. Combine the onion with two tablespoons of water; set aside to soften, about 10 minutes.
2. In a large skillet, heat the butter until hot.
3. Add the green pepper and onion; cook, stirring, until almost crisp and tender (about 3 minutes).
4. Add tomatoes, bay leaf, sugar, allspice, salt and ground red pepper, breaking up the tomatoes with a spoon.
5. Bring to a boil; reduce heat and simmer, uncovered, until slightly thickened, about 20 minutes.
6. Add shrimp; cook and stir until pink, 3 to 5 minutes.
7. Stir in the lime juice. Remove the bay leaf before serving.
8. Serve on steamed rice, if desired.
9. Serves four.

onion, butter, green bell pepper, tomatoes, bay leaf, sugar, ground allspice, salt, ground red pepper, shrimp, fresh lime

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383142 (may not work)