Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Peeled, deveined shrimp |
1 \N | (8 oz) can tomato sauce |
¼ cup | Olive oil or salad oil1 |
2 \N | Cloves garlic, chopped1 |
2 smalls | Zucchini squash, thinly sliced |
1 small | Eggplant, peeled and cut into 1-inch cubes hot cooked riceor noodles |
1 medium | Onion, thinly sliced |
1 cup | Sliced, fresh mushrooms |
1 \N | Green pepper in 1-inch pieces |
16 ounces | Can tomato wedges |
½ teaspoon | Garlic salt |
1 teaspoon | Crushed basil |
¼ teaspoon | Dried parsley |
¼ teaspoon | Pepper |
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