2 pounds shrimp, raw, shelled & cleaned
1/3 cup onion, chopped fine
2 tablespoons butter or oleo
2-4 minced garlic cloves
1 cup rice, raw
1 large can tomatoes
2 cups chicken bouillon or consomme
3 tablespoons chopped parsley
1/2 teaspoon cloves
1/2 teaspoon marjoram
1 teaspoon chili powder
Dash of cayenne
1 tablespoon salt
1/8 teaspoon pepper
Two pounds of raw shrimp shelled & cleaned.
Brown 1/3 cup onion, chopped fine in 2 tablespoons butter or oleo with 2-4 minced garlic cloves.
Put into a casserole onion, garlic, shrimp, 1 cup raw rice, 1 large can tomatoes, 2 cups chicken bouillon or consume. Add a small piece of bay leaf, 3 tablespoons chopped parsley, 1/2 teaspoon cloves, 1/2 teaspoon marjoram, 1 teaspoon chili powder, a dash of cayenne, 1 tablespoon salt, 1/8 teaspoon pepper. Cover tightly and bake one hour in a moderate oven 350-degrees.
The seasonings are the key to excellence here. Serve with lettuce salad and hot garlic bread.