Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Shrimp and Tomato Chili




Source of Recipe


the web


List of Ingredients




1 tb Vegetable oil
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1/2 c Celery; chopped
16 oz Stewed tomatoes
8 oz Tomato paste
3 ts Chili powder
1/4 ts Salt
1/8 ts Pepper
1/2 lb Medium shrimp; fresh or
-frozen


Recipe



Peel and devein shrimp. 2. Heat oil in a medium saucepan over medium high heat, add onion, green pepper and celery; cook until just tender. 3. Add remaining ingredients except shrimp; mix well. 4. Bring to a boil; reduce heat to medium and cook for 15-20 minutes. 5. Stir in shrimp and cook 4-6 minutes until shrimp turn pink. Notes: Serve in individual bowls with garlic toast or on top of steamed rice.