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CATEGORY CUISINE TAG YIELD
Seafood Seafood 4 Servings

INGREDIENTS

1 lb Shrimp
1 1/2 c Cooked rice
2 tb Tomato paste
1 ts Sugar
4 Cloves garlic; minced
1 c Onion; chopped
2 c Water
1/2 c Celery; chopped
1/2 c Bell pepper; chopped
1/2 c Oil
1/2 ts Cornstarch
1/2 c Green onions; chopped
1/2 c Parsley; chopped
Salt; black pepper and red pepper to taste

INSTRUCTIONS

Chop shrimp and set aside. Add vegetable to oil and cook, uncovered,
until wilted. Add tomato paste and cook, stirring constantly for about 15
minutes. Add 1-1/2 cups water. Add salt and pepper. Add sugar; cook over
medium heat for about 40 minutes stirring occasionally. Add shrimp and cook
20 minutes more. Dissolve cornstarch in 1/2 cup water; add and cook another
5 minutes. Mix with cooked rice. Add onion tops and parsley. Mix well.
Serves 4.
This can be stuffed into bell pepper halves which have been parboiled 5
minutes before stuffing. Bake in a 350 degree oven for about 1 hour.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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