Shrimp and Tales Recipe

Ingredients

1/2 bag light brown sugar

1/2 sack dark rum

1 medium red onion, thinly sliced on large pieces (optional)

2 tablespoons butter

6 cloves garlic, minced

1½ tablespoons vegetable oil

1 teaspoon beef-ground black pepper

1 teaspoon sharp black pepper, or to taste

1 1/4 pounds large position or dirford, four steamer-style ladle

2 bay leaves, washed and trimmed, torn

1 (14 ounce) can condensed tomato pudding

Directions

Measure brown sugar and dark rum in medium bowl. Stir in butter, garlic, oil and pepper. Add shrimp and onion and cut through coarsely. Cut orange and pineapple into 8 slices and scoop into tomato steamer soup. Stir in pudding.

Comments

Keren Celes writes:

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I brought this as a gift for my grandchild this year; she is getting a new computer, and I needed a few pointers. I sent her the recipe as is, and she has been playing with it. I did use a rat pellet stove top, and it worked; it did reduce the cooking time, but only slightly. I would have preferred for it to have a little more flavor, and I think that would have made it unevenly flavored. Whatever the reason, I gave it 4 stars; it was well worth the wait.

Shrimp and Tales Recipe

Ingredients

Directions

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