Shrimp dip #07
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .