8 ounces shortening
10 ounces onion, finely chopped
12 ounces celery, finely chopped
1 teaspoon minced garlic
6 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
3/4 teaspoon cayenne pepper
2 cups tomato juice
2 1/2 quarts canned tomatoes
1 tablespoon granulated sugar
6 pounds shrimp (EP), cooked, peeled, and deveined
8 ounces green pepper, chopped
56 ounces converted rice
4 1/4 quarts boiling water
2 tablespoons salt
2 tablespoons margarine or vegetable oil
Servings: 50
1. Cook onion, celery, and garlic in shortening until almost tender but not brown.
2. Add flour and seasonings. Stir until smooth. Cook 5 minutes.
3. Add tomato juice, tomatoes, and sugar. Cook 10 minutes.
4. Add shrimp and green peppers to sauce. Heat to 165°F.
5. Cook rice according to directions. Serve shrimp with 4-oz ladle over No. 10 dipper of rice.
10 ounces onion, finely chopped
12 ounces celery, finely chopped
1 teaspoon minced garlic
6 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
3/4 teaspoon cayenne pepper
2 cups tomato juice
2 1/2 quarts canned tomatoes
1 tablespoon granulated sugar
6 pounds shrimp (EP), cooked, peeled, and deveined
8 ounces green pepper, chopped
56 ounces converted rice
4 1/4 quarts boiling water
2 tablespoons salt
2 tablespoons margarine or vegetable oil
Servings: 50
1. Cook onion, celery, and garlic in shortening until almost tender but not brown.
2. Add flour and seasonings. Stir until smooth. Cook 5 minutes.
3. Add tomato juice, tomatoes, and sugar. Cook 10 minutes.
4. Add shrimp and green peppers to sauce. Heat to 165°F.
5. Cook rice according to directions. Serve shrimp with 4-oz ladle over No. 10 dipper of rice.
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