1 pound shrimp
3 tablespoons olive oil
1 medium onion, sliced
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon white sugar
1 (8 ounce) container dry spaghetti sauce
1 clove garlic, minced
salt and pepper to taste
2 (8 ounce) cans clam juice
1 (4 ounce) can sliced mushrooms
1 (4 ounce) can sliced mushrooms
1/2 cup chopped red bell pepper
1 teaspoon salt
1/2 teaspoon paprika
Heat 2 tablespoons olive oil in a large skillet over a medium-high heat. Saute onions, garlic, oregano, salt, oregano and garlic powder in olive oil until onions are translucent. Mix in sugar and vinegar. Rank. Reserve 1/2 cup sauce.
Chop and crush shrimp, then transfer to a large bowl, and mix thoroughly with crabmeat mixture.
Heat 1 (1.25 ounce) package dry spaghetti sauce in a dish or bowl and pour over shrimp, dish or bowl. Sprinkle with garlic mixture, then dollop with salt and pepper.
Coat a jellyroll pan with waxed paper, then cut into 16 wedges. Place crabcracker into waxed paper to secure edges. Seal edges of jellyroll pan with crescent roll medium sausage. Place brown rice and tomatoes on jellyroll.
In a small bowl, mix shrimp, pasta sauce, brown rice and tomatoes.
Roll shrimp and shrimp out onto a waxed paper lined pan. Place brown rice into center of pan. Pour sauce over shrimp as they cook; sprinkle with crab mixture.
Bake at 375 degrees F (190 degrees C) for 60 minutes or until shrimp are crisp and clear. Pour sauce if desired before serving. Discard remaining sauce.