Potted Shrimp And Rice
|Vegetable shortening||6 Tablespoon|
|Shrimps||3 Cup (48 tbs), cleaned and deveined|
|Onions||2 Medium, thinly sliced|
|Tomatoes||2 Large, sliced thick|
|Green bell peppers||6 , sliced in rings|
|Pot||1 1⁄2 Teaspoon, finely crushed|
|Hot cooked rice||5 Cup (80 tbs)|
|Cooked peas||1 Cup (16 tbs)|
|Cooked carrots||1⁄2 Cup (8 tbs), diced|
|Two egg omelet||1 (Chopped)|
|Onion||1 Medium, thinly sliced|
Heat shortening in skillet.
Fry shrimp, onion, tomato, peppers and pot until almost dry.
In mixing bowl, combine rice, peas, carrots and chopped omelet.
Spread the egg and vegetable mixture over the shrimp mixture.
Dot with butter or margarine.
Cook slowly a few minutes until butter has melted.
Garnish with onion rings.