| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chili, Shrimp | 2 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1/2 | c | Onion; chopped |
| 1/2 | c | Green pepper; chopped |
| 1/2 | c | Celery; chopped |
| 16 | oz | Stewed tomatoes |
| 8 | oz | Tomato paste |
| 3 | ts | Chili powder |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | lb | Medium shrimp; fresh or frozen |
INSTRUCTIONS
1. Peel and devein shrimp. 2. Heat oil in a medium saucepan over medium high heat, add onion, green pepper and celery; cook until just tender. 3. Add remaining ingredients except shrimp; mix well. 4. Bring to a boil; reduce heat to medium and cook for 15-20 minutes. 5. Stir in shrimp and cook 4-6 minutes until shrimp turn pink. Notes: Serve in individual bowls with garlic toast or on top of steamed rice. Recipe by: Pillsbury Soup, Chili & Bread recipes Posted to recipelu-digest Volume 01 Number 325 by RecipeLu <recipelu@geocities.com> on Nov 28, 1997
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