Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | 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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