Mango, rice, shrimp, onions, celery and other items are mixed together in this meatless Lenten dish I found in the 1970s called Pueblo, Colorado Souvenir Cookbook by the Pueblo Historical Society, which has a collection of Lent recipes.
Shrimp, Mango and Rice Dish
- 1 c Raw rice, white or brown
- 2 Cans of shrimp, or frozen, dethawed and pan fried or grilled (in todays standards), you can marindate in creole or other seasoning
- 1 lg Chopped onion
- 3 stalks Celery, chopped
- 1 can Tomatoes, large
- 1 Mango, minced small
- 3 T Butter or margarine, or oil
- 1 Bay leaf
- Salt and pepper to taste
- Cilantro, optional
- 1/4 c Red pepper or green chiles, roasted, optional
- Lemon or lime slices for garnish, optional
- Cook rice until tender, drain and steam until fluffy, according to directions.
- Melt butter in skillet or use oil, and cook onion and celery
- Empty can of tamatoes (or fresh, diced) to cooked onion and celery
- Cut up shrimp (or leave whole) and combine all ingredients and season to taste with salt and pepper
- Let simmer in pan for 40 minutes
- Can serve warm or cold.