1/2 lb. shrimp
2
cloves garlic (crushed)
2
Tbsp.butter or margarine
1
Tbsp. cornstarch
1 & 1 /4 c.chicken broth
1
(14oz)can stewed tomatoes
1/2
cup sliced pepperoni
1
pkg.frozen green peas & pearl onions—thawed
1/4 tsp. cayenne pepper
1 & 1/2 cup minute rice
1 /8 tsp. saffron (optional)
Saute shrimp and garlic in butter until shrimp are pink.
Stir in cornstarch and cook one minute.
Add broth, tomatoes with liquid, pepperoni, vegetables and pepper.
Bring to a full boil while stirring. Stir in rice and saffron.
Cover and remove from heat. Let stand a few minutes.
Fluff with fork. Makes 4 servings.
Note: Imitation crab flakes
can be used in place of shrimp and smoked sausage in place of pepperoni.
Fron Tina (Broussard) O'Brien