| 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
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