From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 3 tablespoons butter or margarine
  • 1-1/2 cups chopped celery
  • 1/2 cup sliced onions
  • 1 clove garlic, minced
  • 1 tablespoon flour
  • 2 cups canned tomatoes
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons chopped parsley
  • 1 teaspoon oregano
  • 1-1/2 teaspoons salt
  • 2 pounds shrimp (peeled and deveined)
  • 1/2 cup sliced black olives

Melt butter in large skillet and saute celery, onions, and garlic until tender.  Sprinkle in flour and stir until light brown.  Add tomatoes, tomato sauce, parsley, oregano and salt; simmer 10 to 15 minutes.  Add shrimp and olives.  Continue cooking until shrimp are done, about 5 minutes.  Serve on fluffy white rice tossed with sliced mushrooms which have been lightly sauteed in butter and drained.

SERVES: 4 - 6

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