Yield: 12 Servings
|1 large||Onion; chopped|
|1 pounds||Shrimp; peeled, chopped|
|1 small||Green pepper; chopped|
|2 tablespoons||Cooking oil|
|½ cup||Celery; chopped|
|2 tablespoons||Cornstarch (if needed)|
|1 can||Cream of mushroom soup|
|1 can||Rotel tomatoes|
|½ cup||Parsley and green onion tops; chopped|
|\N \N||Salt & pepper|
Season shrimp with salt and pepper; set aside. Saute onion, green pepper and celery in cooking oil until wilted. Add shrimp; cook until tender. Add the soup and tomatoes. Simmer about 60 minutes. Add parsley and green onion tops. Cook 5 minutes more. If not thick enough, add 2 tablespoons cornstarch. Makes about 1 quart.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .