| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 6 | Servings | |
INGREDIENTS
| 2 | lb | Unpeeled raw shrimp |
| 1 | md | Onion; chopped |
| 1 | sm | Green pepper; chopped |
| 1/2 | c | Sliced celery |
| 1/2 | c | Oil |
| 2 | tb | Flour |
| 1 | cn | (16-oz) tomatoes |
| 1 | cn | (8-oz) tomato sauce |
| 1/8 | ts | Garlic powder |
| 1 | Bay leaf | |
| 1 | ts | Salt |
| 2 | ts | Chili powder |
| 4 | ds | Tabasco |
| 1 | c | Tomato juice |
| 1 | pk | (10-oz) frozen peas; optional |
INSTRUCTIONS
Drop shrimp into boiling, salted water to cover; simmer, covered, 2-5 minutes; drain. Peel and devein shrimp and set aside. Saute onion, green pepper and celery in hot oil. Add flour and stir until smooth. Add tomatoes, sauce and seasonings; simmer 15 minutes. Add shrimp and tomato juice; cover and simmer 30 minutes. Add peas and cook 10-15 minutes. Serve over hot rice. Serves 6-8. MRS WARREN W. CRISP (CAROLYN) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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