Shrimp stew with ham and rice

Yield: 7 servings

Measure 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
\N \N Cubes
2 cups Crushed canned tomatoes
½ teaspoon Dried thyme
1 teaspoon Oregano
1 cup Rice
5 cups Water
\N \N Salt and pepper
2 pounds Shrimp, peeled and deveined

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

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