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Potted Shrimp And Rice

Western.Chefs's picture
Ingredients
  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
  Salt To Taste
  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)
  Butter/Margarine 1 Tablespoon
  Onion 1 Medium, thinly sliced
Directions

Heat shortening in skillet.
Fry shrimp, onion, tomato, peppers and pot until almost dry.
Add salt.
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.
Cover.
Cook slowly a few minutes until butter has melted.
Crisp-fry onions.
Garnish with onion rings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Shrimp
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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