CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
Dutch |
Bubba gump, Seafood, Shrimp |
4 |
Servings |
INGREDIENTS
1 1/2 |
lb |
Unpeeled medium-size fresh |
|
|
shrimp |
1 |
|
Onion, chopped |
1 |
|
Green pepper, chopped |
1/2 |
c |
Celery |
2 |
|
Garlic cloves, minced |
2 |
T |
Butter or margarine, melted |
1 |
|
Whole tomatoes, undrained |
|
|
and chopped 16-ounce |
1 |
|
Tomato sauce, 8-ounce |
2 |
t |
Worcestershire sauce |
1/2 |
t |
Dried oregano |
1/2 |
t |
Dried thyme |
1/8 |
t |
Ground red pepper |
|
|
Hot cooked rice |
INSTRUCTIONS
Peel and devein shrimp; set aside. Cook onion, green pepper, celery,
and garlic in butter in a Dutch oven over medium heat, stirring
constantly, until tender. Stir in tomatoes and next 5 ingredients.
Cook 15 minutes or until desired consistency, stirring occasionally.
Stir in shrimp, and simmer 5 minutes or until shrimp turn pink. Serve
shrimp mixture over rice. Yield: 4 to 6 servings Source: The Bubba
Gump Shrimp Co. Cookbook Typed by J. Matthews, Sept., 1995 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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