| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Dutch |
Shrimp, Seafood, Bubba gump |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Unpeeled medium-size fresh shrimp |
| 1 |
sm |
Onion, chopped |
| 1 |
sm |
Green pepper, chopped |
| 1/2 |
c |
Celery |
| 2 |
|
Garlic cloves, minced |
| 2 |
tb |
Butter or margarine, melted |
| 1 |
cn |
Whole tomatoes, undrained and chopped (16-ounce) |
| 1 |
cn |
Tomato sauce (8-ounce) |
| 2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
| 1/8 |
ts |
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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