Servings: 1

1 tsp olive oil 1 tsp olive oil
¼ cup chopped onion ¼ cup chopped onion
a garlic clove, minced a garlic clove, minced
½ cup chopped red bell pepper ½ cup chopped red bell pepper
1 celery stalk, finely chopped 1 celery stalk, finely chopped
2 plum tomatoes 2 plum tomatoes
A few drops of Tobasco sauce, or to taste A few drops of Tobasco sauce, or to taste
Pince of freshly ground black pepper Pince of freshly ground black pepper
½ tsp dried thyme ½ tsp dried thyme
4 ounces shrimp, peeled and devined 4 ounces shrimp, peeled and devined
2 cups chopped Swiss Chard (I have made with Kale) 2 cups chopped Swiss Chard (I have made with Kale)
1 Tbls chopped fresh parsley 1 Tbls chopped fresh parsley
1 lemon, cut into quarters 1 lemon, cut into quarters

Coat a large skillet with the olive oil and heat over medium heat
Add the onion, garlic, bell pepper and celery and sauté until tender
Add the tomatoes, Tabasco, pepper and thyme.  Simmer over low heat for 10 minutes, stirring occasionally
Add the shrimp and cook for 5 minutes, flipping halfway through
Add the Swiss chard and cook until wilted
Sprinkle with the parsley and serve with the lemon wedges

300 caolries  300 caolries