Spanish Shrimp

A  quick and easy dish from "Your Gas Range Cook Book" 1940. The amount of chili in the recipe gave it a slight warmth but not overwhelming. A very flavourful and tasty dinner

3 cups hot boiled rice

2 tablespoons fat

2 onions  sliced

4 stalks celery, chopped

1 teaspoon salt

1 tablespoon flour

2 cups tomatoes

2 cups canned or cooked peas

1 tablespoon vinegar

1 teaspoon sugar

1½ cups cooked shrimp

2 tablespoons chili powder

1 cup water

• One cup raw rice cooked in 3 cups boiling water yields 3 cups cooked rice
• Cook the onions and celery in the fat until brown, 
• Add flour, seasonings. and slowly add the water. 
• Cook 15 minutes. 
• Add tomatoes, peas, vinegar, sugar and shrimps 
• Continue cooking 10 minutes more or until shrimps are throughly heated 
• Mold rice either in cones or ring, and surround with Spanish shrimp. 
• Serve from large chop plate.
• Amount-6 servings.

Your Gas Range Cook Book 1940