| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Unpeeled raw shrimp |
| 1 |
md |
Onion; chopped |
| 1 |
sm |
Green pepper; chopped |
| 1/2 |
c |
Sliced celery |
| 1/2 |
c |
Oil |
| 2 |
tb |
Flour |
| 1 |
cn |
(16-oz) tomatoes |
| 1 |
cn |
(8-oz) tomato sauce |
| 1/8 |
ts |
Garlic powder |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 2 |
ts |
Chili powder |
| 4 |
ds |
Tabasco |
| 1 |
c |
Tomato juice |
| 1 |
pk |
(10-oz) frozen peas; optional |
INSTRUCTIONS
Drop shrimp into boiling, salted water to cover; simmer, covered, 2-5
minutes; drain. Peel and devein shrimp and set aside. Saute onion, green
pepper and celery in hot oil. Add flour and stir until smooth. Add
tomatoes, sauce and seasonings; simmer 15 minutes. Add shrimp and tomato
juice; cover and simmer 30 minutes. Add peas and cook 10-15 minutes. Serve
over hot rice. Serves 6-8.
MRS WARREN W. CRISP (CAROLYN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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