1/4 cup butter or margarine
1 large onion chopped
1/2 cup minced green pepper
1 clove garlic, minced
1 teaspoon salt
dash pepper
1/8 teaspoon paprika
1 1/4 teaspoon chili powder
2 dashes Tabasco hot sauce
2 cups canned tomatoes
1 lb. cooked, shelled shrimp
2 to 3 cups hot cooked rice
Melt butter in sauce pan. Add onion, green pepper, garlic; sauté until tender. Add salt, pepper, paprika, chili power, Tabasco and tomatoes. Bring to boil, reduce heat and simmer for 15 minutes. Add shrimp; heat thoroughly. Serve with rice.
Yield: 4 servings
