- 2 pounds [1 kg] shrimps, shelled and deveined
- 1 cup [250 ml] ham, coarsely chopped
- 1 green pepper, finely chopped
- 1/2 cup [125 ml] celery, finely chopped
- 2 cups [500 ml] tomatoes, chopped
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons [30 ml] parsley, minced
- 6 teaspoons [90 ml] butter
- 1 bay leaf [thrown away before serving]
- 3 cups [750 ml] hot boiled rice
- 1 teaspoon [5 ml] salt
- 6 drops Tabasco sauce
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- In a heavy frypan, melt 4 teaspoons [20 ml] butter over low heat; sauté pepper, celery, onion and parsley until translucent and lightly browned.
- Add tomatoes, garlic and bay leaf.
- Stir at all times.
- Add salt and Tabasco sauce; cook until mixture starts to boil.
- Lower heat and simmer for 20 minutes, until thickened.
- Using another frypan, sauté shrimps and ham in 2 teaspoons [10 ml] butter.
- When shrimps are firm and pink, add to tomato mixture; cook for 5 minutes more.
- Add rice.
- Stir until rice is well coated and has absorbed the sauce.
- Serve immediately.
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