Ingredients
- 1 lb. ½ Shrimp, peeled & deveined
- 1 cup Onions, chopped
- ½ cup Bell Pepper, chopped
- 4 clove Garlic, minced
- ¼ lb. Butter
- 6 ounces Tomato Paste
- 6 ounces Tomato Sauce
- 3 cubes Beef Boullon
- ⅓ teaspoon Sugar
- ½ cup Onion, Green
- ½ cup Parsley
- 1 cup Celery, chopped
- 3 cup Water
- Salt, to taste
- Pepper, to taste
- Tabasco Sauce, to taste
- 2 teaspoons Chili Powder, optional
Directions
Peel and devein shrimp; sprinkle with salt, pepper and Tabasco sauce; set aside.
Heat heavy pot to medium heat; cook onions, bell pepper, green onions, parsley and
celery in oil after they have been blended in a blender. Add garlic, tomato paste
and tomato sauce. Add water, bouillon cubes and chili powder. Cook sauce 40
minutes before adding shrimp and cook an additional 30 minutes after they have
been added. Serve over boiled rice or Rice Pilaf, with a tossed green salad and
French bread.
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