Shrimp Janet
Patricia Pasick
A great brunch dish, served over toast points, or for supper, over white rice.
ingredients
- 1/2 c. butter
- 1 pound peeled and cleaned shrimp
- 1 1/2 c. finely chopped onions
- 1/2 c. chopped red bell pepper
- 1/2 c. chopped celery
- 1 clove garlic, minced
- 1 tablespoon flour
- 1/2 c. water, or dry white wine
- 2 teaspoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- salt and pepper to taste
directions
- 1
1. Melt butter in a frying pay. Add onions, pepper and celery and saute for several minutes; add garlic, saute another minute
- 2
2. Stir in flour; cook briefly, 2 minutes.
- 3
3. Add 1/2 c. water or wine, and sauces.
- 4
4. Bring back to a boil briefly. Add shrimp, reduce heat to moderate, cover, and let simmer until shrimp is cooked through, about 4 more minutes.Do not overcook.
- 5
5. Serve over toast points, or rice.
Source: Janet Seibel
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