RIVERBOAT SHRIMP

RIVERBOAT SHRIMP 1 large green pepper (chopped) 1 large onion (chopped) 2 tablespoon butter 40 ounce tomatoes (chopped - canned do well) 1 teaspoon oregano 1⁄4 teaspoon rosemary 1 teaspoon salt 1⁄2 teaspoon pepper 3 pound shrimp (peeled) 3⁄4 cup tomato paste 3 cup cooked rice 1 cup cooked green peas Saute the onion and pepper in butter until they are limp. Add the tomatoes and the seasonings and let this simmer for about 1/2 hour. Add the shrimp, mix well, and cook for 10 minutes. Stir in the tomato paste, and when this is well mixed, add the rice and peas. Heat, stirring often, until steaming hot. Serve immediately.