On the Go with Lorraine Wallace
Add the tomatoes with their juices,
tomato sauce, red pepper flakes, and
lemon zest to the skillet and stir well
to combine. Bring the mixture to a boil,
then reduce the heat to a simmer and
continue to cook until the mixture has
thickened, 15 to 20 minutes.
Place the shrimp on top of the tomato
mixture and cook until opaque and
pink in color, about 8 minutes longer.
If you like, stir in the peas and serve
over a bed of rice.
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TIP:
It’s easy to take Ann’s spicy shrimp
skillet and turn it into a quick version of H