© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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2 teaspoon instant minced onion
2 teaspoon water
2 teaspoon butter or margarine
1 cup chopped green bell pepper
1 can (14 ½ ounce.) whole tomatoes
1 bay leaf
½ teaspoon sugar
¼ teaspoon ground allspice
¼ teaspoon salt
⅛ teaspoon cayenne
1 pound medium. shrimp, shelled and deveined
1 tablespoon fresh lime or lemon juice
In a cup, combine onion and water. Let stand 10 minutes for onion to soften. Drain.
In a large skillet, heat butter until hot, add pepper and onion. Cook and stir until green pepper is almost crisp and tender, about 3 minutes. Add tomatoes which have been cut in small pieces, bay leaf, sugar, allspice, salt and cayenne. Bring to boil. Reduce heat and simmer, uncovered until slightly thickened, about 20 minutes. Add shrimp. Cook and stir over moderate heat until shrimp are pink, 3 to 5 minutes. Stir in lime juice, remove bay leaf. Serve over rice.