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Shrimp With Tomato Sauce On Rice

Ingredients
  Jalapeno chili 1
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), chopped
  Margarine/Butter 3 Tablespoon
  Tomatoes 16 Ounce (1 Can)
  Celery stalk 1 , chopped
  Lemon juice/Lime juice 1 Tablespoon
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen quick cooking shrimp 10 Ounce (1 Package)
  Hot cooked rice 1 Cup (16 tbs)
  Snipped parsley 2 Tablespoon
Directions

Remove stems, seeds and membranes from chili; chop chili.
Cook and stir chili, onion and garlic in margarine in 2-quart saucepan until onion is tender.
Add tomatoes, celery, lemon juice, 1 teaspoon salt, the sugar and 1/4 teaspoon pepper.
Heat to boiling; reduce heat.
Simmer uncovered 15 minutes, stirring occasionally.
Stir shrimp into tomato sauce.
Heat to boiling; reduce heat.
Cover and simmer for 5 minutes; serve over rice.
Garnish with parsley.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Tomato

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