Shrimp and tomato chili

Yield: 2 Servings

Measure 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

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

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