Title: THE RECIPE FILE

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Pasta, Seafood and Eggs:
Shrimp Riviera

from River Road Recipes II...
A Second Helping


INGREDIENTS:
3 tablespoons butter or margarine
1-1/2 cups chopped celery
1/2 cup sliced onions
1 clove garlic, minced
1 tablespoon flour
2 cups canned tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons chopped parsley
1 teaspoon oregano
1-1/2 teaspoons salt
2 pounds shrimp (peeled and deveined)
1/2 cup sliced black olives
TO PREPARE:

Melt butter in large skillet and sauté celery, onions, and garlic until tender.  Sprinkle in flour and stir until light brown.  Add tomatoes, tomato sauce, parsley, oregano and salt; simmer 10 to 15 minutes.  Add shrimp and olives.  Continue cooking until shrimp are done, about 5 minutes.  Serve on fluffy white rice tossed with sliced mushrooms which have been lightly sautéed in butter and drained.

SERVES 4 to 6



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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