Serves 6. Recipe is from Nancy Fourrier, of Baton Rouge.
1?3 cup olive oil
4 to 5 large garlic cloves, chopped
2 to 3 lbs. of large, unpeeled shrimp
½ teaspoon salt
2 yellow or red bell peppers, chopped
1 medium onion, chopped
1 cup chopped celery
1 bunch parsley chopped
½ cup chopped fresh basil
1 bunch of green onions, chopped
Zest of 1 lemon
¼ cup Worcestershire sauce
Tabasco sauce, to taste
Salt and pepper, to taste
1. In a Dutch oven, heat olive oil over high heat until shimmering. Add garlic and cook for a few seconds, until fragrant.
2. Add shrimp with ½ teaspoon salt and stir-fry briefly until you see some pink color starting to appear in a few shrimp. Add all of the chopped vegetables and herbs with lemon zest plus Worcestershire sauce and Tabasco. Add salt and pepper to taste.
3. Serve with lots of French bread to sop up the juice.