| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Creole, Fish, Seafood, Crowds | 24 | Servings | |
INGREDIENTS
| 3 | c | Onions,chopped |
| 2 | Bell peppers,chopped | |
| 3 | c | Green onions,chopped |
| 3 | Juice of lemons | |
| 3 | cn | Cream/mushroom soup(10.75oz) |
| 4 | c | Water |
| 1/2 | c | Cornstarch |
| Salt to taste | ||
| 12 | c | Rice,hot cooked |
| 1 1/2 | c | Celery,chopped |
| 8 | Garlic cloves,minced | |
| 1 | c | Butter or margarine |
| 2 | cn | Tomato puree(15oz) |
| 3 | cn | Mushrooms,pieces/stems(8oz) |
| 6 | lb | Shrimp,shelled/deveined |
| 1/2 | c | Water |
| Black pepper to taste |
INSTRUCTIONS
1. Heat half the butter in kettle; saute onions, celery, bell peppers, garlic, and green onions until soft. 2. Add lemon juice, tomato puree, soup, mushrooms and water; simmer. 3. Saute shrimp in remaining butter in pink; add to vegetables and simmer 10 to 15 minutes. 4. Blend cornstarch and 1/2 cup water; stir into shrimp mixture. 5. Cook 10 minutes or until heated through. 6. Correct seasoning; serve over hot rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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