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SHRIMP PERLOW 
3 chopped onions
3 chopped toes of garlic
1 c. chopped ham, bacon or salt meat
Oil, if needed
1 chopped bell pepper
3 chopped ripe tomatoes or 1 can stewed tomatoes

Fry down onions, garlic and ham in a black iron pot that has a tight-fitting lid (but don't use it yet). When it's brown, add peppers and tomatoes. Simmer until tomatoes fall apart. Then add salt, pepper, Tabasco, a good teaspoon of thyme, and 3 whole bay leaves. Add 2 cups of washed rice and cover with 1/2 inch of water. Bring to a rolling boil and drop in 2 or 3 pounds of small, shelled shrimp. Stir them in, put lid on, turn fire to low and cook until the rice is dry and fluffy.
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Reviews: 1
3 weeks ago
Dorothy (Kentucky) says:

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