Recipe of The Month: Shrimp and New Potato Stew

Another recipe from The Cooks Encyclopedia of Four Ingredient Cooking by Joanna Farrow:

1 1/2 pounds small new potatoes, scrubbed

1/2 cup fresh cilantro

12 ounce jar (or can) tomato and chili sauce

11 ounces peeled shrimp

(I added some chopped celery, Vidalia onion, crushed garlic and corn)

Cook the potatoes in lightly salted water, boiling the water for 15 minutes, until the potatoes are tender. Drain and return to pan.

(I browned the garlic in some olive oil, and added the celery and onion, ) then

Finely chop half of the cilantro and add to the pan with the tomato and chili sauce and 6 tablespoons of water (I forgot the water). Bring to boil, reduce the heat, cover and simmer for 5 minutes.

Stir in the shrimp and cook a few more minutes until they are cooked. Spoon into bowl and sprinke with remaining cilantro pieces.