Ford Times Cookbook
Penny Ashton - 1990
|Don't forget you can buy steamed rice at the Chinese take out, on the way home. This recipe is halved from the original that served 8. Feel free to double it.|
¾ lb. Cooked, Shelled , Shrimp
|>||Shell, De-vein, put in small bowl.|
|1||T||Lemon Juice||>||Sprinkle over Shrimp.|
|½||Onion (Medium)||>||Chop veggies. Mince garlic.|
|¼||Bell Pepper (Medium)|
|1 ½||T||Butter||>||Melt butter in large frying pan. Sauté veggies until just tender. About 10 minutes.|
|1 ||C||Canned/Fresh Tomatoes||>||Add tomatoes and sauce. Stir in flour before sauce warms|
|½||t||Sugar||>||Add and cook for 15 to 20 min.|
|* START YOUR RICE now.||>||Rice takes 20 minutes.|
When rice is cooked: Add seasoned Shrimp. Cook over Low Heat for:
If raw shrimp: 3-5 minutes or until Shrimp are cooked (firm).
If cooked shrimp: 1-2 minutes till warmed.
Serve over Rice.