SHRIMP ROYALE IN RICE RING3 onions, sliced 2/3 cup diced celery 2 tablespoons shortening 1 tablespoon flour 1 teaspoon salt 2 tablespoons chili powder 1 cup water 2 cups canned tomatoes 2 tablespoons canned peas 1 tablespoon vinegar 1 teaspoon sugar 2 cups cooked shrimp 1/3 cup sherry 3 cups hot cooked rice (for serving) Cook onions and celery in the shortening until brown. Add flour, salt and chili powder. Add water slowly; cook 15 minutes. Add tomatoes, peas, vinegar, sugar and shrimp. Cook for 10 minutes, or until shrimp are thoroughly heated. Add sherry at the last minute. Spoon rice into a ring on the plate and fill the center with the shrimp mixture. Servings: 6 Source: Charleston Receipts by The Junior League of Charleston, South Carolina
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