Recipe: Biloxi Shrimp Stew (served in rice ring)

BILOXI SHRIMP STEW

2 yellow onions, sliced
1 cup diced celery
2 tablespoons shortening
1 tablespoon all purpose flour
1 to 1 1/2 tablespoons chili powder
1 teaspoon salt
1 cup water
2 cups cooked shelled deveined shrimp
2 cups canned tomatoes
2 cups shelled fresh peas
1 tablespoon cider vinegar
1 teaspoon sugar
1/3 cup sherry
6 cups hot cooked rice, seasoned to taste

Saute the onions and celery in hot shortening in a deep saucepan.

Sprinkle flour, chili powder, and salt over vegetables. Stir to blend well. Gradually stir in the 1 cup water. Simmer, covered, stirring occasionally for 15 minutes or until thickened.

Add the remaining shrimp, tomatoes, peas, cider vinegar, and sugar; simmer for 10 minutes or until the peas are tender.

Stir in the sherry; keep warm.

TO SERVE:
Pack hot seasoned rice into lightly oiled 6 cup 9 inch ring mold. Unmold ring on a platter and fill the center with the hot shrimp mixture. It can also be served in soup bowls on top of cooked rice.

Makes 6 servings
Adapted from unknown source