Shrimp stew with ham and rice
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Corn oil |
| 2 | tablespoons | Flour |
| 1 | cup | Finely chopped onion |
| 1½ | cup | Finely chopped scallions |
| 1 | cup | Finely chopped green peppers |
| 1 | cup | Finely chopped celery |
| 1 | tablespoon | Finely chopped garlic |
| 1 | cup | Cooked ham cut into 1/2-in |
| Cubes | ||
| 2 | cups | Crushed canned tomatoes |
| ½ | teaspoon | Dried thyme |
| 1 | teaspoon | Oregano |
| 1 | cup | Rice |
| 5 | cups | Water |
| Salt and pepper | ||
| 2 | pounds | Shrimp, peeled and deveined |
Directions
1) Heat the oil in a large saucepan with a heavy bottom. Add the flour and cook, stirring constantly, until lightly browned. Do not burn.
2) Add the onions, 1 c of the scallions, the green pepper, celery and garlic. Cook, stirring, until wilted. Add the ham and stir. Add the tomatoes, thyme, and oregano and bring to a boil. Stir in the rice.
3) Add the water and salt and pepper to taste. Stir well. Bring back to a boil, then cook about 25 minutes.
4) Add the shrimp and stir. Cook 10 minutes longer.
5) Serve in soup bowls, with the remaining scallions on the side as a garnish.
Submitted By VERNON PHIPPS On 09-13-95