Yield: 2 Servings
|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|
|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