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Seafood Seafood 4 Servings

INGREDIENTS

3 T Cornstarch
1/4 c Chopped onion -or-
1 T Dry minced onion
1/2 c Chopped green pepper
1/2 t Salt
1/2 t Paprika
1/2 t Chili powder
1/8 t Instant minced garlic -or-
1 Clove garlic, crushed
1/8 t Pepper
1/2 t Basil, or marjoram
1 18-oz undrained tomatoes
12 oz Frozen uncooked shrimp

INSTRUCTIONS

In 2-quart casserole, combine all ingredients. Mix well. Cook,
covered, 12 minutes or until shrimp are done and mixture boils,
stirring occasionally during last half of cooking time. Serve over
rice. Serves 4-5. Note: With frozen shrimp there is about 1/2 cup
liquid added from the juices that cook out during thawing and  cooking.
If your shrimp are thawed and drained, you may have to add  this amount
of water.  MRS JAMES HUBBARD (JOY)  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.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 103
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 107.2mg
Sodium: 847.5mg
Potassium: 253.9mg
Carbohydrates: 10.8g
Fiber: 1.3g
Sugar: 2.2g
Protein: 12.4g


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