This is a Delmonte recipe I found several years ago in the Sunday coupon section. I often make it quicker by using precooked chicken. Also, if I have leftovers, I just add a little more chicken broth and reheat.
My Mom gave me a recipe box years ago. I treasure it because it has handwritten recipes from her and my late Nana (her mother). I do remember that my Mom got this recipe from Mrs. Barbara Taylor, our Winston-Salem neighbor, and served it over a leaf of lettuce (fancy presentation back then) in my youth. It's a delicious summer side.
This recipe is from the Centenary Church cookbook from my hometown in Winston-Salem, NC (my beloved copy is tattered and worn but treasured because it was my Nana's). It was submitted by Mrs. Charles Van Meter and my family has evolved it over the years. We use about 1/2 - 1 lb. of fresh boiled shrimp although my brother sometime uses 2 cans of shrimp for convenience. Prep/cook time depends on type of shrimp used. Best served with potato chips or buttery crackers.
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