| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Cajun | Seafood, Vegetables, Cajun | 2 | Servings |
INGREDIENTS
| 3/4 | c | Chopped onion |
| 1 | Clove garlic, pressed or minced | |
| 1 | md | Green pepper, finely chopped |
| 1/2 | c | Finely chopped celery |
| 2 | tb | Butter |
| 1 | cn | Tomato sauce |
| 1/2 | c | Water |
| 1 | Bay leaf, crushed | |
| 1 | ts | Minced fresh parsley |
| 1/2 | ts | Salt |
| 1/8 | ts | Cayenne pepper |
| 1/2 | lb | Salad shrimp |
| * Serve over bed of rice* |
INSTRUCTIONS
Servings: 2 In medium skillet, saute' onion, garlic, green pepper, and celery in butter, about 5 minutes, or until tender. Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt, and pepper. Add shrimp. Bring mixture to a boil; cook covered over medium heat 5 minutes. Serve over fluffy white rice. Yield: 2 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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