| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Main dish, Shellfish, Cajun |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Whole tomatoes (1 lb.) |
| 1/2 |
c |
Celery, chopped |
| 1/4 |
c |
Green peppers, diced |
| 1/4 |
c |
Onion, chopped |
| 3 |
tb |
Butter |
| 3/4 |
lb |
Shrimp, cleaned-split |
| 1 |
ts |
Sugar |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig parsley |
| 1/4 |
ts |
Worcestershire sauce |
| 1 1/3 |
c |
Minute Rice |
INSTRUCTIONS
Drain tomatoes, measuring liquid. Add water to liquid to make 1 1/3
cups. Saute celery, green pepper and onion in butter until lightly
browned. Add shrimp, cook until shrimp turns pink. Add liquid, tomatoes,
sugar, salt, pepper, bay leaf, parsley, Worcestershire sauce. Cover and let
simmer 3 minutes. Stir in Minute Rice. Cover and simmen an additional 5
minutes. Remove bay leaf and parsley before serving. Sprinkle with fine
chopped parsley as garnish. Courtesy Telephone Pioneers BillSpalding *P
CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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