Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Unpeeled raw shrimp |
1 medium | Onion; chopped |
1 small | Green pepper; chopped |
½ cup | Sliced celery |
½ cup | Oil |
2 tablespoons | Flour |
1 can | (16-oz) tomatoes |
1 can | (8-oz) tomato sauce |
⅛ teaspoon | Garlic powder |
1 \N | Bay leaf |
1 teaspoon | Salt |
2 teaspoons | Chili powder |
4 dashes | Tabasco |
1 cup | Tomato juice |
1 pack | (10-oz) frozen peas; optional |
Drop shrimp into boiling, salted water to cover; simmer, covered, 2-5 minutes; drain. Peel and devein shrimp and set aside. Saute onion, green pepper and celery in hot oil. Add flour and stir until smooth. Add tomatoes, sauce and seasonings; simmer 15 minutes. Add shrimp and tomato juice; cover and simmer 30 minutes. Add peas and cook 10-15 minutes. Serve over hot rice. Serves 6-8.
MRS WARREN W. CRISP (CAROLYN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .