| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dip |
12 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 1 |
lb |
Shrimp; peeled, chopped |
| 1 |
sm |
Green pepper; chopped |
| 2 |
tb |
Cooking oil |
| 1/2 |
c |
Celery; chopped |
| 2 |
tb |
Cornstarch (if needed) |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Rotel tomatoes |
| 1/2 |
c |
Parsley and green onion tops; chopped |
|
|
Salt & pepper |
INSTRUCTIONS
Season shrimp with salt and pepper; set aside. Saute onion, green pepper
and celery in cooking oil until wilted. Add shrimp; cook until tender. Add
the soup and tomatoes. Simmer about 60 minutes. Add parsley and green onion
tops. Cook 5 minutes more. If not thick enough, add 2 tablespoons
cornstarch. Makes about 1 quart.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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