Culinary Tools:
- Oil Core Electric Skillet
- Chef’s Knife
- Food Cutter (Cone #2)
Ingredients:
- 4 tablespoons butter
- 4 ribs celery, chopped (Cone #2)
- 1 green or red bell pepper, chopped
- 2 cups green onions, chopped
- 2 cups tomato juice or vegetable juice
- ½ teaspoon dried basil leaves
- ½ teaspoon hot pepper sauce
- ½ teaspoon salt
- 4 cups peeled shrimp, uncooked
- 2 cups rice, cooked
Procedure:
Preheat skillet to 300 °F. Melt the butter in the skillet. Add celery, bell pepper and green onions; sauté until tender. Add the tomato juice, basil, hot pepper sauce and salt; bring to a boil. Add shrimps and reduce heat to low. Simmer at 215 °F, uncovered, for 30 minutes. Serve over rice.