| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Fish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Peeled, deveined shrimp |
| 1 | (8 oz) can tomato sauce | |
| 1/4 | c | Olive oil or salad oil1 |
| 2 | Cloves garlic, chopped1 | |
| 2 | sm | Zucchini squash, thinly sliced |
| 1 | sm | Eggplant, peeled and cut into 1-inch cubes hot cooked riceor noodles |
| 1 | md | Onion, thinly sliced |
| 1 | c | Sliced, fresh mushrooms |
| 1 | Green pepper in 1-inch pieces | |
| 16 | oz | Can tomato wedges |
| 1/2 | ts | Garlic salt |
| 1 | ts | Crushed basil |
| 1/4 | ts | Dried parsley |
| 1/4 | ts | Pepper |
INSTRUCTIONS
- Thaw shrimp if frozen. In a large skillet, saute garlic, zucchini, green pepper and mushrooms in oil for 10 minutes or until crisp tender. Add shrimp, stirring frequently, for approximately 2 minutes. Add tomato wedges, tomato sauce, garlic salt, basil, parsley and pepper. Cover. Simmer about 5 minutes or until shrimp is tender. Serve with rice or noodles From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”