Shrimp royale

Yield: 6 Servings

Measure Ingredient
3 Onions -- sliced
2 cups Canned tomatoes
⅔ cup Celery -- diced
2 tablespoons Canned peas
1 tablespoon Flour
1 tablespoon Vinegar
2 tablespoons Shortening
1 teaspoon Sugar
1 teaspoon Salt
2 cups Shrimp -- cooked and peeled
2 tablespoons Chili powder
3 cups Rice, cooked -- hot
1 cup Water
⅓ cup Sherry

Saute onions and celery in shortening until tender. Add flour and seasonings. Add water slowly; cook 15 minutes. Add tomatoes, peas, vinegar, sugar and shrimp. Cook for 10 minutes or until shrimp are thoroughly heated. Add sherry at last minute. After rice is cooked, mould it into a ring and fill the center with the shrimp mixture. "Charleston Receipts" formatted by Mary Bowles.

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