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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From my collection of handwritten recipes 1960's. Ingredients:
1 cup sliced celery |
2 cups diced green peppers |
2 medium onions, thinly sliced |
4 tablespoons butter or 4 tablespoons margarine, divided |
1 -2 garlic clove, minced |
1 lb cooked ham, 3/4-inch thick, cubed |
2 lbs shrimp, peeled and deveined |
1 1/2 teaspoons salt |
1/4 teaspoon hot pepper sauce |
1/2 teaspoon chili powder |
1 teaspoon sugar |
2 (16 ounce) cans whole tomatoes |
3 cups hot cooked rice |
Directions:
1. Cook celery, green pepper and onion in half the butter until tender but not brown; add garlic and ham; cook 5 minutes longer. Add remaining butter, shrimp, salt, hot pepper sauce, chili powder and sugar. Cook, tossing often with fork until shrimp are pink. Add tomatoes; heat. Stir in rice.
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