Shrimp Perloo

• stock
• 2 quarts water
• 1 cup white wine
• 2 stalks celery, with leaves
• 1 carrot
• 1 onion
• salt
• pepper
• 1/2 lemon
• shrimp shells
• base
• 2 onions, chopped
• 1 green pepper, chopped
• 2 stalks celery, chopped
• 1 garlic clove, minced
• 1/4 lb ham, chopped
• 2 tablespoons oil
• 1 tablespoon parsley, minced
• 2 lbs shrimp, peeled, peels for stock
• 1 (15 ounce) can Rotel tomatoes & chilies
• 2 cups rice
• 4 cups stock
• 1 egg, hardboiled, chopped

1. cook stock for 45 minutes.
2. saute veggies.
3. add rice.
4. add soup stock.
5. add tomato and ham and cook 20 minutes.
6. covered mix in shrimp last 5 minutes of cooking
7. sprinkle on parsley and egg.

stock, water, white wine, stalks celery, carrot, onion, salt, pepper, lemon, shrimp shells, base, onions, green pepper, stalks celery, garlic, ham, oil, parsley, shrimp, tomatoes, rice, stock, egg

Taken from www.food.com/recipe/shrimp-perloo-502970 (may not work)