shrimp royale dnsr31a

Categories: Fish/seafoo
Yield: 6 servings

Measure	Ingredient
3 eaches	Onions, sliced
⅔ cup	Celery, diced
1 tablespoon	Flour
2 tablespoons	Shortening
1 teaspoon	Salt
2 tablespoons	Chili powder
1 cup	Water
2 cups	Canned tomatoes
2 tablespoons	Canned peas
1 tablespoon	Vinegar
1 teaspoon	Sugar
2 cups	Shrimp, cooked and peeled
3 cups	Rice, cooked, hot
⅓ cup	Sherry

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.