Sunday, Jul 24, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Shrimp and Rice

2 onions, chopped

1 cup celery, chopped

cup olive oil

1 cups rice, uncooked

1 pound deveined, shelled, cooked shrimp

1 8-ounce can tomato sauce

2 cups to 3 cups water

cup chopped parsley

Salt and pepper to taste

Saute onions and celery in cup olive oil. Add rice and saute. Add tomato sauce, salt, pepper, and water. Bring to a boil. Cook for 20 minutes in covered saucepan until the rice is soft and most of the water is absorbed. Add parsley and shrimp. Remove from heat and let stand covered for 10 minutes until all liquid absorbed.

Transfer to a serving dish and serve immediately. May be reheated in microwave if necessary.

Yield: 5 servings as an entree or 12 servings for a potluck

Source: Ann Hadgigeorge

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