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Valentine Shrimp


2 tablespoon salad oil
1/2 cup chopped celery
1/4 cup chopped green pepper
1/4 tsp. garlic powder
28 oz. tin tomatoes
8 oz. tin tomato sauce
1/4 cup instant minced onion
1/2 tsp. crushed oregano
1/4 tsp. crushed thyme
1/2 tsp. salt
1/2 cup canned sliced mushrooms
1 cup slivered almonds
1/2 lb. cooked shrimp
3 cups cooked hot rice

Pour oil in large skillet. Add celery and green pepper; sauté 5 minutes. Stir in garlic powder. Add tomatoes, tomato sauce, seasonings, mushrooms and almonds. Cut shrimp in half lengthwise; add to sauce. Cook over low heat 30 to 35 minutes. Serve over hot rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.