| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Main dish, Shellfish, Cajun |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp, cleaned-deveined |
| 1 |
sm |
Can tomatoes |
| 4 |
|
Cloves garlic, minced |
| 1/2 |
c |
Butter or oleo |
| 1/2 |
c |
Finely chopped parsley |
| 1 |
tb |
All-purpose flour |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Blend tomatoes including liquid until fine. In skillet, make roux of
flour and butter. Add garlic and continue browning until tender. Add
tomatoes, shrimp, salt and pepper. Simmer for 15 to 20 min. Add chopped
parsley before removing from heat. Serve over hot fluffy rice. Courtesy
Telephone Pioneers
: BillSpalding *P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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