| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
|
8 |
Servings |
INGREDIENTS
| 2 |
cn |
(10-3/4oz) cream of celery soup |
| 1 |
md |
Green bell pepper; diced |
| 1 |
md |
Onion; chopped |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Hot sauce |
| 1 |
|
Bay leaf |
| 1/8 |
ts |
Pepper |
| 1 |
pk |
(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 "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 21, 1998
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