Rice And Shrimp Recipe
Ingredients
| Vegetable shortening | 4 Tablespoon | |
| Shrimp | 2 Cup (16 tbs), deveined | |
| Onion | 1 Medium, thinly sliced | |
| 1 large tomato, sliced thick | ||
| 4 green bell peppers, sliced in rings | ||
| Salt | To Taste | |
| Hot cooked rice | 3 Cup (16 tbs) | |
| 1/2 cup cooked peas | ||
| 1/4 cup cooked carrots, diced | ||
| 1 2-egg omelet, chopped | ||
| Butter | ||
Directions
Heat shortening in skillet.
Fry shrimp, onion, tomato and peppers until almost dry.
Add salt.
Combine rice, peas, carrots and chopped omelet in mixing bowl.
Spread egg and vegetable mixture over shrimp mixture.
Dot with butter.
Cover.
Cook slowly a few minutes until butter melts.
Crisp-fry onions.
Garnish with onion rings.
Fry shrimp, onion, tomato and peppers until almost dry.
Add salt.
Combine rice, peas, carrots and chopped omelet in mixing bowl.
Spread egg and vegetable mixture over shrimp mixture.
Dot with butter.
Cover.
Cook slowly a few minutes until butter melts.
Crisp-fry onions.
Garnish with onion rings.
Chef
