1-1/2 to 2lbs. cooked shrimp, shelled, and deveined or 3 7-oz. cans shrimp
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms (optional)
2 tbsp. flour
3 8-oz. cans tomato sauce
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. monosodium glutamate
bay leave or pinch of dried basil, if desired
If using canned shrimp, rinse in cold water and drain. Make sauce: cook onion, green pepper and mushrooms in butter for 5 min. Stir in flour, cook until bubble; add tomato sauce, salt, monosodium glutamate, pepper and either bay leaf or dried basil. Cook about 10 min. Toss in shrimp, bring sauce to boil, then simmer 5 min. until shrimp are heated through. Serve over rice. Makes 6 servings. (To prepare in a casserole: Place shrimp in buttered casserole, add sauce, mix well. Heat at 350&def;F. for 30 min. or until heated through )
Suggested Menu and Preparation Schedule
Pea and Celery Salad in Lettuce Cups with Cucumber
Cherry Crisp (Card #93)
*4:30 pm Cooke Peas. Marinate. Chill.
*4:45 Prepare Lettuce and Celery. Chill.
*5:00 Prepare Cherry Crisp
*5:15 Prepare Creole Sauce
5:30 Prepare Rice
5:35 Mix Peas and Celery. Arrange on Lettuce
5:40 Prepare Cucumber Mayonnaise
5:50 Add Shrimp to Creole Sauce. Heat.
5:55 Place Cherry Crisp in Warm Oven to Reheat
6:00 Bon Appetit! Enjoy Your Dinner!
After dinner serve warm Cherry Crisp
*May be prepared earlier in the day or the day before and refrigerated.
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