| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp |
| 1 1/2 |
c |
Cooked rice |
| 2 |
tb |
Tomato paste |
| 1 |
ts |
Sugar |
| 4 |
|
Cloves garlic; minced |
| 1 |
c |
Onion; chopped |
| 2 |
c |
Water |
| 1/2 |
c |
Celery; chopped |
| 1/2 |
c |
Bell pepper; chopped |
| 1/2 |
c |
Oil |
| 1/2 |
ts |
Cornstarch |
| 1/2 |
c |
Green onions; chopped |
| 1/2 |
c |
Parsley; chopped |
|
|
Salt; black pepper and red pepper to taste |
INSTRUCTIONS
Chop shrimp and set aside. Add vegetable to oil and cook, uncovered,
until wilted. Add tomato paste and cook, stirring constantly for about 15
minutes. Add 1-1/2 cups water. Add salt and pepper. Add sugar; cook over
medium heat for about 40 minutes stirring occasionally. Add shrimp and cook
20 minutes more. Dissolve cornstarch in 1/2 cup water; add and cook another
5 minutes. Mix with cooked rice. Add onion tops and parsley. Mix well.
Serves 4.
This can be stuffed into bell pepper halves which have been parboiled 5
minutes before stuffing. Bake in a 350 degree oven for about 1 hour.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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