Quick shrimp mull
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter or margarine |
| ½ | cup | Diced onion |
| 2 | Cloves (small) garlic | |
| 3 | teaspoons | Salt |
| 2 | cans | (16-oz) tomatoes |
| 4 | cups | Water |
| 1 | cup | Tomato catsup |
| 1 | teaspoon | Celery seed |
| 1 | cup | Chopped celery |
| 3 | drops | Tabasco sauce |
| ½ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Pepper |
| 3 | teaspoons | Freshly squeezed lemon juice |
| 2 | pounds | Raw shrimp (peeled; black vein removed; and cut in two lengthwise) |
| ½ | cup | Fine cracker crumbs |
| Hot cooked rice | ||
Directions
Melt butter or margarine in saucepan or large, deep skillet. Add onion and cook over low heat for a few minutes. Meanwhile, peel garlic and chop fine.
Add to onion with salt, tonatoes, water, catsup, celery seed, celery, Tabasco, Worcestershire, and pepper. Cover and simmer for 1 hour. Add lemon juice and shrimp and cook for 5 minutes or until shrimp are done through.
Add cracker crumbs and bring to a boil, stirring constantly. Serve shrimp over hot cooked rice. Yield: 8 to 12 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .