| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | 8 | Servings | |
INGREDIENTS
| 2 | 10-3/4oz cream of celery | |
| soup | ||
| 1 | Green bell pepper, diced | |
| 1 | Onion, chopped | |
| 1 | T | Worcestershire sauce |
| 1 | T | Hot sauce |
| 1 | Bay leaf | |
| 1/8 | t | Pepper |
| 1 | 16oz peeled frozen small | |
| shrimp | ||
| Cooked buttered grits |
INSTRUCTIONS
Combine first 7 ingred. ia a Dutch oven; stir well. Bring to a boil over med. heat; reduce heat, and simmer, uncovered, 20 min. Add shrimp, and cook 5-7 min., stirring occasionally. Remove bay leaf. Serve over grits. Recipe by: Southern Living Annual Recipes-1988 Posted to MC-Recipe Digest by "[email protected]" <[email protected]> on Apr 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 25.2mg
Sodium: 844.1mg
Potassium: 350.6mg
Carbohydrates: 11.8g
Fiber: <1g
Sugar: 1.5g
Protein: 6.6g