| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Shortening |
| 2 |
|
Bell peppers; chopped |
| 2 |
|
Onions; chopped |
| 1 |
|
Rib celery; chopped |
| 1 |
|
Clove garlic; chopped |
| 2 |
lb |
Shrimp; cleaned |
| 2 |
tb |
Tomato paste |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Saut. onion, celery, bell pepper and garlic in shortening until tender.
Peel shrimp; toss into vegetable mixture and cook slowly until pink. Add
tomato paste; season to taste and cover. Simmer about 10 minutes, adding a
little water if necessary. Heap over cooked rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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