The Abqaiq Cookbook - 1973
2 tbsps. butter or margarine
1 medium onion, chopped fine
½ cup green pepper, chopped fine
½ cup celery, chopped fine
1 can (16 oz.) tomato puree
1 can (6 oz.) tomato paste
½ tsp. garlic salt
½ tsp. black pepper
½ tsp. basil
¼ tsp. oregano
1 bay leaf
1 tsp. lemon juice
1 tbsps. Worcestershire
1 tbsps. Sugar
Salt and pepper to taste
1 lb. minced raw shrimp
¼ cup grated Parmesan cheese
8 cups cooked rice with saffron
Melt butter in a large heavy skillet. Add onions and cook until transparent. Add green peppers and celery. Add all remaining ingredients except shrimp, cheese and rice. Simmer for 30 minutes, stirring often to prevent sticking. Add shrimp and cook 10 to 15 minutes or until shrimp are done. Add grated cheese and cook an additional 5 minutes. Serve over hot rice.
Yield: 8-10 servings
John Fermendzin