| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped green pepper |
| 1 | Clove garlic; minced | |
| 3 | tb | Salad oil |
| 1 | cn | (16-oz) tomatoes |
| 1 | cn | (8-oz) tomato sauce |
| 1 1/2 | ts | Salt |
| 1 | tb | Worcestershire sauce |
| 1/2 | ct | Hot cheese dip |
| 2 | ts | Cornstarch |
| 1 | tb | Cold water |
| 12 | oz | Shrimp; boiled, shelled |
| 1 | ts | Sugar |
INSTRUCTIONS
In skillet cook celery, onion, green pepper & garlic in hot salad oil until tender but not browned. Add tomatoes, tomato sauce, salt, sugar, Worcestershire & hot cheese dip. Simmer uncovered 45 minutes. Combine cornstarch with water. Stir into sauce. Cook & stir until mixture thickens. Add shrimp. Cover & simmer 5 minutes. Spoon hot mixture over rice. Yields 8-10 servings. RUBY HULING From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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