Riverboat Shrimp

La Bouche Creole, 1985

1 hour — 1 Servings

Ingredients

1	large	green pepper (chopped)
1	large	onion (chopped)
2	tablespoon	butter
40	ounce	tomatoes (chopped - canned do well)
1	teaspoon	oregano
1⁄4	teaspoon	rosemary
1	teaspoon	salt
1⁄2	teaspoon	pepper
3	pound	shrimp (peeled)
3⁄4	cup	tomato paste
3	cup	cooked rice
1	cup	cooked green peas

Instructions

Saute the onion and pepper in butter until they are limp. Add the tomatoes and the seasonings and let this simmer for about 1/2 hour. Add the shrimp, mix well, and cook for 10 minutes. Stir in the tomato paste, and when this is well mixed, add the rice and peas. Heat, stirring often, until steaming hot. Serve immediately.