1 tbsp Vegetable oil
1/2 cup Onion, chopped
1/2 cup Green pepper, chopped
1/2 cup Celery, chopped
16 oz Stewed tomatoes
8 oz Tomato paste
3 tsp Chili powder
1/4 tsp Salt
1/8 tsp Pepper
1/2 lb Medium shrimp, fresh or frozen
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1. Peel and devein shrimp. 2. Heat oil in a medium saucepan over medium high heat, add onion, green pepper and celery; cook until just tender. 3. Add remaining ingredients except shrimp; mix well. 4. Bring to a boil; reduce heat to medium and cook for 15-20 minutes. 5. Stir in shrimp and cook 4-6 minutes until shrimp turn pink.
Notes: Serve in individual bowls with garlic toast or on top of steamed rice.
Recipe by: Pillsbury Soup, Chili & Bread recipes
Posted to recipelu-digest Volume 01 Number 325 by RecipeLu <recipelu@geocities.com> on Nov 28, 1997
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