Name: Quick Shrimp Mull
Ingredients: 6 tb Butter or margarine; 1/2 c Diced onion; 2 Cloves (small) garlic; 3 ts Salt; 2 cn (16-oz) tomatoes; 4 c Water; 1 c Tomato catsup; 1 ts Celery seed; 1 c Chopped celery; 3 dr Tabasco sauce; 1/2 ts Worcestershire sauce; 1/4 ts Pepper; 3 ts Freshly squeezed lemon juice; 2 lb Raw shrimp (peeled; black vein removed; and cut in two lengthwise); 1/2 c Fine cracker crumbs; Hot cooked rice

CATEGORY	CUISINE	TAG	YIELD
Grains		Soup	8	Servings

INGREDIENTS

6	tb	Butter or margarine
1/2	c	Diced onion
2		Cloves (small) garlic
3	ts	Salt
2	cn	(16-oz) tomatoes
4	c	Water
1	c	Tomato catsup
1	ts	Celery seed
1	c	Chopped celery
3	dr	Tabasco sauce
1/2	ts	Worcestershire sauce
1/4	ts	Pepper
3	ts	Freshly squeezed lemon juice
2	lb	Raw shrimp (peeled; black vein removed; and cut in two lengthwise)
1/2	c	Fine cracker crumbs
		Hot cooked rice

INSTRUCTIONS

Melt butter or margarine in saucepan or large, deep skillet. Add onion and
cook over low heat for a few minutes. Meanwhile, peel garlic and chop fine.
Add to onion with salt, tonatoes, water, catsup, celery seed, celery,
Tabasco, Worcestershire, and pepper. Cover and simmer for 1 hour. Add lemon
juice and shrimp and cook for 5 minutes or until shrimp are done through.
Add cracker crumbs and bring to a boil, stirring constantly. Serve shrimp
over hot cooked rice. Yield: 8 to 12 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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