| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Cornstarch |
| 1/4 |
c |
Chopped onion -or- |
| 1 |
tb |
Dry minced onion |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Chili powder |
| 1/8 |
ts |
Instant minced garlic -or- |
| 1 |
|
Clove garlic; crushed |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Basil (or marjoram) |
| 1 |
cn |
(18-oz) undrained tomatoes |
| 12 |
oz |
Frozen uncooked shrimp |
INSTRUCTIONS
In 2-quart casserole, combine all ingredients. Mix well. Cook, covered, 12
minutes or until shrimp are done and mixture boils, stirring occasionally
during last half of cooking time. Serve over rice. Serves 4-5. Note: With
frozen shrimp there is about 1/2 cup liquid added from the juices that cook
out during thawing and cooking. If your shrimp are thawed and drained, you
may have to add this amount of water.
MRS JAMES HUBBARD (JOY)
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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