Rice And Shrimp
|Vegetable shortening||4 Tablespoon|
|Shrimp||2 Cup (32 tbs), cleaned and deveined|
|Onion||1 Medium, thinly sliced|
|Tomato||1 Large, sliced thick|
|Green bell peppers||4 , sliced in rings|
|Hot cooked rice||3 Cup (48 tbs)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Cooked carrots||1⁄4 Cup (4 tbs), diced|
|2 egg omelet||1 , chopped|
Heat shortening in skillet.
Fry shrimp, onion, tomato and peppers until almost dry.
Combine rice, peas, carrots and chopped omelet in mixing bowl.
Spread egg and vegetable mixture over shrimp mixture.
Dot with butter.
Cook slowly a few minutes until butter melts.
Garnish with onion rings.