| 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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