- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
- 6 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (6.5 ounce) can tomato sauce
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/2 cup all-purpose flour
- 1 pinch salt and ground black pepper to taste
- 1 pound peeled and deveined medium shrimp
- 1/2 cup tomato juice
- Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
- Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
- Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.