Shrimps—Mexican

Ingredients

• a large onion
• a tablespoon of color
• two cut up tomatoes
• half a teaspoon of sugar
• half a teaspoon of grated chocolate
• a cup of boiled rice
• a cup of cooked shrimps
• half a teaspoon of chile powder

Method

1. 1

   Chop a large onion and fry in a tablespoon of color; then add two cut up tomatoes, half a teaspoon each of sugar and grated chocolate, salt and vinegar.

2. 2

   Simmer for fifteen minutes; then add a cup of boiled rice, a cup of cooked shrimps and half a teaspoon of chile powder.

3. 3

   Simmer for fifteen minutes more and serve.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 20. The excerpt below is the record exactly as published.

SHRIMPS— MEXICAN Chop a large onion and fry in a tablespoon of color (No. 119) ; then add two cut up tomatoes, half a teaspoon each of sugar and grated chocolate, salt and vinegar. Simmer for fifteen minutes ; then add a cup of boiled rice, a cup of cooked shrimps and half a teaspoon of chile powder

Cook this with the app: pantry check, scaling, and the assistant.