Peppered Shrimp Diable
|Shelled shrimp||2 Pound|
|Chopped green bell pepper||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm)|
|Tomato paste||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||1 Tablespoon|
|Cracked pepper||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|All purpose flour||14 Cup (224 tbs)|
|Rice pilaf/Hot cooked rice||1 Cup (16 tbs)|
Thaw shrimp, if frozen.
Cook green pepper, onion, and garlic in butter till tender, but not brown.
Add tomato paste, vinegar, soy, mustard, pepper, paprika, and cumin.
Simmer, covered, over low heat about 8 to 10 minutes.
Season shrimp with salt and pepper; coat lightly with flour.
Cook in about 1/2 inch of salad oil in skillet till golden on both sides, about 3 to 4 minutes.
Add shrimp to sauce and heat through.
Serve with rice pilaf.