Melt butter in medium saucepan over medium heat.
Add celery, green pepper, onion, and garlic; cook, stirring occasionally, for 5 minutes or until vegetables are tender.
Stir in flour.
Gradually stir in evaporated milk, water and tomato paste.
Cook, stirring constantly, until mixture just comes to a boil.
Cook an additional 1 to 2 minutes or until mixture slightly thickens.
Stir in shrimp, parsley, seasoning, salt and hot pepper sauce.
Cook until heated through.
Serve over rice.
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
o high.
for the rice:
melt butter in an
Saute onion in oil in a skillet until soft.
Add 3/4 cup of broth.
Bring to a boil.
Add shrimp and reduce heat.
Simmer, covered, until shrimp are pink, about 3 minutes.
Whisk together 1/4 cup of broth, sour cream, mustard and cornstarch until smooth. Whisk into skillet.
Cook, stirring, until thickened.
Add pepper, dill and lemon juice.
Prepare rice and peas; mix together.
Serve shrimp and sauce over rice with peas.
Melt 1 stick butter.
Add scallions, salt, garlic, peppers, basil, thyme and oregano. Stir.
Add shrimp.
Cook until pink. Add mushrooms and chicken broth (1/4 cup).
Add remaining butter in chunks.
Add parsley and 2 tablespoons broth to thicken.
Pour over rice.
Finely chop onion, bell pepper and celery.
Saute this in butter.
Add soup and milk to this and heat on low setting.
Add sour cream, finely chopped tomatoes and shrimp.
Continue to stir over low heat for about 10 minutes until well heated and tomato bits are tender.
Season to taste with salt and pepper.
Serve over rice.
Saute onions after cutting into rings.
Add soup and heat slowly.
Add other ingredients; thin with pea juice.
Add chopped hard-boiled eggs and serve over rice.
Mix together.
Heat until hot; serve over rice.
-10 minutes.
Add shrimp, simmer, stirring for 3-5
orks fine. The original recipe called for 2 seeded chopped
Prepare rice.
Add olive oil and butter to high heated pan.
Add all ingredients to pan, cover, reduce heat to medium low.
Cook 10 minutes, or to desired tenderness of squash.
Let sit for 5 minutes to blend flavors, serve over rice.
Place bacon, onion, green and red peppers and celery in large skillet.
Let fry
3
to
4
minutes
or
until bacon is crisp. Add shrimp.
Cook
for 10 minutes.\tAdd cooked rice to shrimp and other
ingredients,
sprinkle about 1/4 cup La Choy soy sauce over rice, stir until brown, season to taste, lower heat for 5 minutes.
Serve
hot.
This recipe can be used with chicken or pork.
medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch
Saute garlic and ginger in butter for one minute, add remaining ingredients.
Add shrimp cook till firm and pink in color.
Arrange shrimp over rice pour over sauce reduction.
Enjoy!
il in a large skillet over medium heat and cook and
Cook rice according to package directions, adding
ven to 350.
Toss shrimp with 1 T. oil,
ablespoons of mixture and pour over shrimp in large plastic food storage
alt and fat.
While rice cooks, combine 1/4 tsp
Cook onion, celery and garlic until tender but not brown.
Add tomatoes and next 6 ingredients.
Mix cornstarch with 1 tablespoon cold water and stir into sauce.
(Simmer sauce, uncovered, 45 minutes.)
Cook and stir until mixture thickens and bubbles.
Add shrimp and green pepper.
Cover and simmer until done (5 minutes). Serve over rice.
Serves 6.