Yield: 4 Servings
|2 \N||Bell peppers; chopped|
|2 \N||Onions; chopped|
|1 \N||Rib celery; chopped|
|1 \N||Clove garlic; chopped|
|2 pounds||Shrimp; cleaned|
|2 tablespoons||Tomato paste|
|\N \N||Salt & pepper to taste|
Saut onion, celery, bell pepper and garlic in shortening until tender.
Peel shrimp; toss into vegetable mixture and cook slowly until pink. Add tomato paste; season to taste and cover. Simmer about 10 minutes, adding a little water if necessary. Heap over cooked rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .