Boil shrimp until done, about 10 minutes. Peel, devein and chop fine. Wash tomatoes and slice off tops and scoop out meat leaving shells for filling later. Chop tomato meat in fine pieces. Melt margarine in saucepan and add all seasonings except bread crumbs. Sauté till tender not brown. Add raw tomato meat to seasoning, add sugar, salt and pepper and continue cooking about 20 minutes or until liquid cooks down. Then add shrimp and continue to cook about 4 minutes. Take from fire, add bread crumbs to thicken mixture, saving about a third of crumbs for later. After mixing bread crumbs to mixture, put in tomato shells. Sprinkle remaining bread crumbs on top and bake in moderate oven about 350 degrees for 25 or 30 minutes, or until shells appear tender. Serves 4.
SHRIMP GUMBO
Boil 1½ pounds shrimp, then peel; while shrimp are boiling:
chop up a large onion 3 slices of bacon chopped 1 hot pepper chopped
Brown bacon until crisp, add onion, sauté, but do not brown. Add a can of hot rotel tomatoes, and pepper, one can of tomato sauce, simmer all together, with the shrimp. Add one tablespoon of flour for thickening, salt and pepper to taste.
MOCK ENCHILADAS
1 can hominy 1 can chili (without beans)
Put layer of hominy and layer of chili. Cover generously with grated American cheese. Repeat. Bake at 325 degrees for 30 minutes.
· SALADS ·
