Baked Shrimp Olivia Recipe
Ingredients
| Corn meal | 1 Cup (16 tbs) | |
| Boiling water | 3 Cup (48 tbs) | |
| Salt | 2 Teaspoon | |
| Onion | 1 Medium, chopped | |
| Green pepper | 1 Small, chopped | |
| Olive oil/Salad oil | 2 Tablespoon | |
| Ripe tomatoes | 1 , diced (Peeled) | |
| Tabasco sauce | 1 Dash | |
| Worcestershire sauce | 1⁄2 Teaspoon | |
| Shrimps | 1 Cup (16 tbs), cleaned (Cooked) | |
| American cheese | 3⁄4 Cup (12 tbs), grated | |
| Ripe olives | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 290 Calories from Fat 138
% Daily Value*
Total Fat 16 g23.9%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 50.5 mg16.8%
Sodium 962.6 mg40.1%
Total Carbohydrates 27 g9.1%
Dietary Fiber 3.8 g15.1%
Sugars 2.4 g
Protein 11 g22.5%
Vitamin A 11.2% Vitamin C 26.6%
Calcium 17.1% Iron 14.9%
*Based on a 2000 Calorie diet
Directions
MAKING
1) In a pot of salted boiling water, add in the corn meal and stir over a low heat
2) In a frying pan, add the oil and sauté the onion and green pepper till tender
3) Add in the tomatoes and the Worcestershire sauce and Tabasco sauce and simmer for 10 minutes
4) In a 2 quart greased casserole, layer in the cooked corn meal
5) Then layer in the tomatoes, shrimp, olives, tomato mixture and then the cheese
6) Repeat the layers
7) Bake in the oven for 30 minutes at 350F
SERVING
8) Serve the dish warm
Chef
