4 Tablespoons butter
1/2 onion, diced
1/2 green bell pepper, diced
5 cloves garlic, minced
1/2 tsp salt1/2 tsp thyme
1/2 tsp black pepper
1/2 tsp cayenne pepper1 tbsp flour
1 15 oz can diced tomatoes
1 cup chicken stock
1 tsp Louisiana-style hot sauce
1 tsp Worcestershire sauce
3 scallions chopped
1 lb large uncooked shrimp
Add butter to a large skillet over medium heat. Add onion, bell pepper, and garlic. Sauté until softened and fragrant.
In a small bowl add the thyme, salt, pepper, cayenne and flour. Add to skillet with pepper, onions and garlic and cook for 2 minutes.
Add chicken stock, tomatoes, scallions, Worcestershire sauce, and hot sauce.
Reduce heat and simmer for 20 minutes, stirring occasionally.
Add shrimp and cook until pink, just 3-4 minutes.
Serve over coconute rice and garnish