| Biloxi Shrimp Stew 2 yellow onions, sliced
1 cup of diced celery
2 tablespoons of shortening
1 tablespoon of all purpose flour
1 teaspoon of salt
1 to 1 1/2 tablespoons of chili powder
1 cup of water
2 cups of canned tomatoes
2 cups of shelled fresh peas
1 tablespoon of cider vinegar
1 teaspoon of sugar
2 cups of cooked shelled deveined shrimps
1/3 cup of sherry
6 cups of hot cooked rice, seasoned to taste |
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Sauté the onions and celery in hot shortening in a deep saucepan. Sprinkle flour and seasonings over vegetables. Stir to blend well. Gradually stir in the water. Simmer, covered, stirring occasionally for 15 minutes or until thickened. Add the remaining ingredients except the sherry and rice. and simmer for 10 minutes or until the peas are tender. Stir in the sherry. 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 |
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