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Recipe Summary

Yield:
about 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle salt and pepper over shrimp; set aside.

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  • Sauté 1 chopped onion and celery in butter in a large skillet until tender.

  • Dissolve cornstarch in water. Add cornstarch, tomato paste, and shrimp to vegetables; stir well. Cook 10 minutes over low heat, stirring occasionally. Add green onion and parsley; simmer 5 minutes, stirring often.

  • Spoon over rice in individual serving bowls; serve warm.

Source

Oxmoor House Homestyle Recipes

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