| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Ethnic, Main course, One dish me, Rices, Seafood |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Baby shrimp |
| 3 |
tb |
Butter |
| 1 |
c |
Onions; coarsely chopped |
| 1 |
c |
Green pepper; chopped |
| 1 |
c |
Zucchini; chopped |
| 1 |
c |
Celery; chopped |
| 2 |
|
Cloves garlic; pressed |
| 4 |
lg |
Tomatoes; chopped |
| 8 |
oz |
Tomato sauce |
| 1/2 |
ts |
Pepper |
| 2 |
ts |
Shredded fresh lemon peel |
| 1/8 |
ts |
Cloves; (actually only 1/16 tsp) |
| 1 |
|
Bay leaf |
| 1 |
ts |
Thyme |
| 1 |
ts |
Honey |
| 3 |
tb |
Parsley |
INSTRUCTIONS
In a large saucepan, saute onon, green pepper, zucchini, and celery till
tender in butter. Add garlic and tomatoes, bring to a boil. Reduce heat and
add tomato sauce, pepper, lemon peel, cloves, bay, thyme, and honey. Simmer
15-20 minutes, stir in shrimp and heat thoroughly. Serve over hot rice. Add
hot pepper sauce if desired.
Recipe by: from web simmer
Posted to MC-Recipe Digest by Ed Griffin <egriff@bytethis.com> on Apr 20,
1998
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