Shrimp
Stew (pg. 26)
Ingredients
½ c. Flour
¼ c. Cooking Oil
3 med. Sized onions,
chopped
4 c. Water
1 c. Tomato paste
3 cloves garlic,
chopped fine
½ c. Bell pepper,
chopped
¼ celery, chopped
1 Tbsp. lemon juice
2 tsp. Salt
¼ tsp. Cayenne
pepper
¼ tsp. Black pepper
2 lb. Peeled shrimp
¼ c. Sherry
Hot sauce, optional
In large skillet, heat oil, add flour and cook until
golden brown. Add onions; cook until
tender, stirring constantly. Add 2 cups
of water and mix well. Add tomato paste
and simmer for 10 minutes. If it
becomes to thick, add a little water when vegetables are tender, add remaining
water, salt and peppers and turn heat to medium low. Cover skillet and cook for 35 minutes, stirring occasionally. Then add shrimp & sherry. Turn heat to low.
Simmer for 50
minutes; add hot sauce to taste during last few minutes. Serve over cooked rice.
Submitted by Samuel
L. Perkins