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Recipe by: pierre-eloi
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See below ingredients and instructions of the recipe
1 lb Shrimp, cleaned-deveined
1 sm Can tomatoes
4 Cloves garlic, minced
1/2 c Butter or oleo
1/2 c Finely chopped parsley
1 tb All-purpose flour
Salt pepper to taste
Blend tomatoes including liquid until fine. In skillet, make roux
of flour and butter. Add garlic and continue browning until tender.
Add tomatoes, shrimp, salt and pepper. Simmer for 15 to 20 min. Add
chopped parsley before removing from heat. Serve over hot fluffy
rice. Courtesy Telephone Pioneers
: BillSpalding *P CRBR 38 A
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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