Quick shrimp mull

Yield: 8 Servings

Measure Ingredient
6 tablespoons Butter or margarine
½ cup Diced onion
2 \N 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
\N \N Hot cooked rice

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, .

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