And you know what that means in regards to the kitchen!?!  More fish.  In our kitchen fish rarely comes close to it in any form other than fish sticks.  Personally I love fish, but sadly, my wife does not.  In my opinion it's too much work to cook fish for just one so this is my time of the year to add a little seafood into our meals!  Starting tonight I am making my famous Shrimp Enchilado.  It's an awesome stew served with white rice and even a side of fries and is perfect for a cold evening.  If I dont eat it all first I might even try and get a picture or two of it put up!

Enjoy~

SHRMIP ENCHILADO

 

1lb Small Shrimp peeled, divined and detailed

2 large onions – large diced

2 stalks celery diced

2 cans of diced tomatoes

1 clove garlic diced

¼ c. Red Wine

4T Butter

1t Garlic Powder

1t Onion Powder

1t Cumin

1t Salt

1t Pepper

1/2t Ground Bay Leaves

Tabasco Sauce

 

Sauté Onions and Garlic in Olive Oil

Remove mixture from pan and add ¼ c Red Wine simmer.  Add Butter and Shrimp and sauté for 3 min.  Add Onion/Garlic back and add in remaining ingredients.  Simmer on low heat until celery tender.

 

Serve with white rice and a side of fries.