Rice and shrimp recipe by Mrs. P. R. Lapham (Raleigh) from the WPTF “Ask Your Neighbor” Cookbook.

Ingredients

• 2/3 cup rice
• 1 lb fresh cooked or frozen shrimp, shelled and cleaned
• 3 tbsp shortening
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1 envelope (2 oz) tomato vegetable soup mix
• 1 1/2 cups water

Directions

1. Cook the rice in boiling water without salt. Drain and set aside.
2. In a skillet, melt the shortening over low heat. Add the chopped onion and green pepper, and cook until tender.
3. Add the cooked or frozen shrimp to the skillet and cook slowly for 5 minutes.
4. Incorporate the cooked rice into the shrimp mixture.
5. In a separate saucepan, bring 1 1/2 cups of water to a boil and add the tomato–vegetable soup mix. Cover and simmer for 10 minutes.
6. Combine the rice & shrimp mixture with the soup mixture, ensuring everything is heated thoroughly.