| 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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