Friday Night Delight

Name: Friday Night Delight
Ingredients: 2 medium zucchini, sliced in 1/4 rounds 2 medium onions, sliced 1/2 thick; 1 clove garlic, minced; 1 lb shrimp, cleaned and deveined (21 to 25 count); 2 whole chicken breasts, about 2 lbs. (boned, skinned and cut into 3/4 inch chunks); 1 (28 ounce) canitalian solid pack red pear tomatoes, chopped in bite-size pieces; 1 (16 ounce) canfancy sliced stewed tomatoes; 1 (18 ounce) cancalifornia-style tomato sauce; 1 12 tablespoons olive oil; salt and pepper; paprika

10 ingredients

13 steps

Ingredients

2 medium zucchini, sliced in 1/4 rounds 2 medium onions, sliced 1/2 thick
1 clove garlic, minced
1 lb shrimp, cleaned and deveined (21 to 25 count)
2 whole chicken breasts, about 2 lbs. (boned, skinned and cut into 3/4 inch chunks)
1 (28 ounce) canitalian solid pack red pear tomatoes, chopped in bite-size pieces
1 (16 ounce) canfancy sliced stewed tomatoes
1 (18 ounce) cancalifornia-style tomato sauce
1 12 tablespoons olive oil
salt and pepper
paprika

Directions

1

In a 6 quart pot, add chopped tomatoes, stewed tomatoes and tomato sauce.
2

Heat to almost boiling.
3

Meanwhile, in a large cast iron frypan, heat oil, add onions and garlic.
4

Saute until onions are soft.
5

Remove with slotted spoon reserving oil in frypan, and add to tomato mixture.
6

Add shrimp to frypan, lightly sprinkle with salt, pepper and paprika.
7

Saute for 5 minutes.
8

Remove with slotted spoon and add to tomato mixture.
9

Repeat with chicken chunks, seasoned with salt, pepper and paprika.
10

Saute 8 minutes.
11

Remove with slotted spoon and add to tomato mixture.
12

Saute zucchini for 5 minutes and add to tomato mixture.
13

Serve in large soup bowls with hot garlic bread for dunking.