Shrimp and tomato chili
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Onion; chopped |
| ½ | cup | Green pepper; chopped |
| ½ | cup | Celery; chopped |
| 16 | ounces | Stewed tomatoes |
| 8 | ounces | Tomato paste |
| 3 | teaspoons | Chili powder |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | pounds | Medium shrimp; fresh or frozen |
Directions
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@...> on Nov 28, 1997