Shrimp royale dnsr31a

Yield: 6 servings

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