Ingredients:
3 cups (1 1/2 lbs) cleaned, cooked shrimp
1/2 cup diced bell pepper
1 cup diced celery
2 tbsp flour
1 tsp salt
2 tsp sugar
1 tbsp parsley flakes
1/2 cup minced onion
6 tbsp melted oleo
3 1/2 cups canned whole tomatoes
dash pepper
2 bay leaves
1/2 tsp worcestershire sauce
1 tsp chili powder
1/8 tsp ground cloves
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Method:
Sauté bell pepper, onion, celery in oleo until tender (≈ 5 minutes). Add flour; blend.
Add squished tomatoes gradually, stirring constantly. Add salt, pepper, sugar, bay leaves, parsley.
Cook 30 minutes. Remove bay leaves. Add worcestershire sauce and shrimp. Heat through. Server over rice.
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