Yield: 4 Servings
|3 cans||Medium shrimp|
|4 tablespoons||Salad oil|
|1 cup||Diced onion|
|¾ cup||Diced celery|
|⅔ cup||Minced or finely cut green pepper|
|1 can||Mushrooms cut up small; or use pieces|
|1 can||Mushroom soup|
|2 mediums||Tins tomatoes (cut up)|
From: Wayne or Diane Beck <beck@...> Date: Sun, 4 Aug 1996 00:04:00 PDT Cook the onion, celery and pepper in salad oil in a covered pan over low heat for 15 minutes. Stir occassionally so it does not brown. Add salt, pepper, tomatoes, mushrooms and mushroom soup.
Make a smooth paste of flour and water and add to sauce. Cook 5 minutes longer and stir often so it thickens nicely. Add washed, drained shrimp and heat until boiling, stirring often. Serve with rice.
My Mom says that the sauce is the best when made up a day ahead stored in the fridge, then reheated and add shrimp when ready to serve.
EAT-L Digest 3 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .