Yield: 12 Servings
Measure | Ingredient |
---|---|
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, .