1/2 cup onion, chopped
1/2 cup mushroom caps
1/2 cup celery, diced
1 clove garlic, minced
3 tablespoons olive oil
1 tablespoon flour
1 teaspoon sugar
1/2 cup red wine
1/2 cup water
2 cups tomatoes, canned
2 cups peas
1 1/2 pounds shrimp, cooked
4 cups rice, cooked
1 tablespoon chili powder

Saute onions, mushrooms, celery, and garlic in hot olive oil until tender; add flour, salt, sugar, and chili powder mixed with 1/4 cup water, and mix well.

Add wine and remaining water, simmer 15 minutes and add tomatoes, peas, vinegar, and shrimp; heat thoroughly.

To serve, pour the shrimp mixture over hot rice.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Claude Monet: The Rock Arch at Etrelat, 1883.

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