Shrimp With Tomato Sauce On Rice Recipe
Ingredients
| 1 jalapeno chili | ||
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Butter/Margarine | 3 Tablespoon | |
| Tomatoes | 1 Can (10oz) | |
| Stalk celery | 1 , chopped | |
| 1 tablespoon lemon or lime juice | ||
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Quick package | 1 , frozen | |
| Hot cooked rice | ||
| Snipped parsley | 2 Tablespoon | |
Directions
Remove stems, seeds and membranes from chili; chop chili.
Cook and stir chili, onion and garlic in margarine in 2-quart saucepan until onion is tender.
Add tomatoes, celery, lemon juice, 1 teaspoon salt, the sugar and 1/4 teaspoon pepper.
Heat to boiling; reduce heat.
Simmer uncovered 15 minutes, stirring occasionally.
Stir shrimp into tomato sauce.
Heat to boiling; reduce heat.
Cover and simmer for 5 minutes; serve over rice.
Garnish with parsley.
Cook and stir chili, onion and garlic in margarine in 2-quart saucepan until onion is tender.
Add tomatoes, celery, lemon juice, 1 teaspoon salt, the sugar and 1/4 teaspoon pepper.
Heat to boiling; reduce heat.
Simmer uncovered 15 minutes, stirring occasionally.
Stir shrimp into tomato sauce.
Heat to boiling; reduce heat.
Cover and simmer for 5 minutes; serve over rice.
Garnish with parsley.
Chef
