| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
|
Onions — sliced |
| 2 |
c |
Canned tomatoes |
| 2/3 |
c |
Celery — diced |
| 2 |
tb |
Canned peas |
| 1 |
tb |
Flour |
| 1 |
tb |
Vinegar |
| 2 |
tb |
Shortening |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 2 |
c |
Shrimp — cooked and peeled |
| 2 |
tb |
Chili powder |
| 3 |
c |
Rice, cooked — hot |
| 1 |
c |
Water |
| 1/3 |
c |
Sherry |
INSTRUCTIONS
Saute onions and celery in shortening until tender. Add flour and
seasonings. Add water slowly; cook 15 minutes. Add tomatoes, peas,
vinegar, sugar and shrimp. Cook for 10 minutes or until shrimp are
thoroughly heated. Add sherry at last minute. After rice is cooked, mould
it into a ring and fill the center with the shrimp mixture. "Charleston
Receipts" formatted by Mary Bowles.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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