Title: Louisianna Shrimp Stew
Categories: Ethnic Seafood Soup
Yield: 4 Servings
| 2/3 | c | Oil (peanut or veg.) |
| 2 | | Onions, finely chopped |
| 2 | | Garlic clove, minced |
| 3/4 | c | Celery, chopped |
| 3/4 | c | Bell pepper, chopped |
| 1 | cn | Tomato paste |
| 1 | cn | Tomato sauce |
| 1/4 | ts | Sugar |
| 1 | cn | Mushrooms, sliced |
| 1 | c | Wine, red |
| 3 | c | Shrimp, boiled |
| 1 | | Green onion to taste |
| 1 | | Parsley, minced, to taste |
| 1 | | Sweet basil, pinch |
In a large iron pot saute onions, garlic, celery and bell pepper in oil
until onions are clear. Add tomato paste, sauce, sugar, mushrooms and red
wine. Simmer until oil comes to the top. Add cooked shrimp and finely
minced parsley and green onions. Continue cooking over low heat for about
20 minutes. Serve over hot rice.