|Onions||3 Small, minced|
|Minced green pepper||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Tomatoes||3 , chopped|
|Chopped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Chopped stuffed olives||1⁄2 Cup (8 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Raw shrimp||1 1⁄2 Pound, shelled, cleaned, and deveined|
|Hard cooked egg||1 , chopped|
|Boiling water||1 Cup (16 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Brown onion and green pepper in butter in saucepan.
Add tomatoes, parsley, and garlic dissolve bouillon cubes in water.
Add to mixture.
Simmer for 35 minutes; remove and discard garlic; add olives and wine.
Reheat; add shrimp.
Bring to a boil.
Cook for 5 minutes, garnish with chopped hard-cooked egg.
Serve with hot cooked rice