Anita'S Shrimp Dish Couvillion
- 5 lb. pkg. shrimp
- 4 to 5 c. rice
- celery
- bell pepper
- regular onion
- green onion
- 1 stick butter
- Tony's and garlic powder
- cayenne pepper (if you want it hot)
- 5 to 6 Tbsp. flour or cornstarch
- 8 small cans tomato sauce
- 8 cans water
- Use shrimp that we order from the hospital.
- This feeds about 35 to 40 people.
- Cook a pot of rice and set aside.
- Cut up celery, bell pepper, regular onion and green onion.
- I call this trinity.
- In a large saucepan, after you have melted butter, make a layer of trinity and a layer of shrimp (seasoned with Tony's and garlic powder, you may add some cayenne pepper if you want it hot) and sprinkle flour or cornstarch over this.
- Add tomato sauce and water.
- Cook until the shrimp are done.
- Serve over rice.
- Do not let it stick.
shrimp, rice, celery, bell pepper, regular onion, green onion, butter, garlic, cayenne pepper, flour, tomato sauce, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=395589 (may not work)