Shrimp with Chunky Tomato Sauce

I've been on a meat thing lately. It's kind of weird, because I usually only eat meat once or twice a week. But the last week or two I've wanted meat every single day. Not much, but some. I must need extra protein or something; perhaps all the extra walking now that school is back in session? Either way, today was shrimp day. I really enjoyed this dish, since it was colourful, simple and very fast to prepare (necessary when you're drowning in homework). As an aside, I tasted this sauce before I added the shrimp and it was awesome. So this would be good for vegetarians/vegans as well. Hope you enjoy!

1 tablespoon each: olive oil, lemon juice
1 cup each: diced red onion, sliced celery
1 teaspoon salt
1 can diced tomatoes with juices
pinch sugar
1/2 cup frozen corn
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
1 tablespoon minced garlic
1 cup water or broth (I used beef broth since it's in the fridge and needs to be used)
6-8 ounces frozen, peeled and deveined shrimp

Heat a pan over medium-high and add oil, lemon juice, red onion, celery and salt. Cook for about 5 minutes, then add tomatoes, sugar, frozen corn, red pepper flakes, basil and water/broth. Let simmer 15-30 minutes. Add shrimp and continue to simmer until shrimp is cooked through. Serve with rice. Serves 2.


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