Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
1 onion, peeled and cut fine
2 tbsp butter, margerine, peanut oil, olive oil, or corn oil
1 sweet red pepper, cut fine
1 clove garlic, peeled and sliced
1 (7 3/4 oz.) can tomatoes or 1 cp dhopped fresh tomatoes
1 tsp Worcestershire sauce
1 tsp chili powder
1 green pepper, cut fine
1/4 tsp celery salt
2 pounds shrimp, cleaned and freshly boiled
1 - Cook onion in butter or magerine until tender.
2 - Add remaining ingredients except shrimp.
3 - Stir well to mix
4 - Cook 30 minutes, stirring occasionally.
5 - If shrimp are freshly boiled and still hot,pour into warm serving dish.
6 - Serve at once.
Makes 6 to 8 servings.
A good dish for rumpus room parties. Prepare a big casserole of
macaroni and cheese, a baked ham, or a platter of cold cuts and rel-
ishes. This is the night for a fruit cobbler and coffee or a sweetmeat
tray of nougat, spiced nuts and stuffed apricots.