2 tablespoons olive oil
salt to taste
1 pound celery, chopped
4 medium carrots, chopped
1 small onion, cut into 1 inch pieces
1/2 cup white wine
1 grapefruit, sliced
1 pound kabobs
4 medium shrimp
5 medium carrots
2 medium green onions, sliced
2 medium onions, cut into 1 inch pieces
6 sprigs fresh parsley, chopped
2 tablespoons tomato paste
1 tablespoon minced fresh parsley
1/2 cup salt to taste
2 tablespoons dried sage
5 teaspoons chicken bouillon granules
1/4 teaspoon paprika
1/4 teaspoon dried rosemary, crushed
1 tablespoon dried rosemary
In a large saucepan, heat 2 tablespoons of olive oil over medium heat and add celery, carrots and onion. Cook until carrots are tender but still crisp; about 5 minutes. Pour in wine, grapefruit and kabobs. Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, for 10 minutes, until thick. Remove from heat and stir in shrimp, carrot, carrot, green onions, onions and parsley. Stir in tomato paste, salt and rosemary. Pour sauce over chicken and toss in salt, rosemary and garlic. Toss gently. Cover and chill at least 2 hours before serving.