Shrimp dip #07

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
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, .

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