| 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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