| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Soup |
8 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter or margarine |
| 1/2 |
c |
Diced onion |
| 2 |
|
Cloves (small) garlic |
| 3 |
ts |
Salt |
| 2 |
cn |
(16-oz) tomatoes |
| 4 |
c |
Water |
| 1 |
c |
Tomato catsup |
| 1 |
ts |
Celery seed |
| 1 |
c |
Chopped celery |
| 3 |
dr |
Tabasco sauce |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Pepper |
| 3 |
ts |
Freshly squeezed lemon juice |
| 2 |
lb |
Raw shrimp (peeled; black vein removed; and cut in two lengthwise) |
| 1/2 |
c |
Fine cracker crumbs |
|
|
Hot cooked rice |
INSTRUCTIONS
Melt butter or margarine in saucepan or large, deep skillet. Add onion and
cook over low heat for a few minutes. Meanwhile, peel garlic and chop fine.
Add to onion with salt, tonatoes, water, catsup, celery seed, celery,
Tabasco, Worcestershire, and pepper. Cover and simmer for 1 hour. Add lemon
juice and shrimp and cook for 5 minutes or until shrimp are done through.
Add cracker crumbs and bring to a boil, stirring constantly. Serve shrimp
over hot cooked rice. Yield: 8 to 12 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life – your only chance. Eternity – payback time”