Yield: 8 Servings
Measure | Ingredient |
---|---|
2 cans | (10-3/4oz) cream of celery soup |
1 medium | Green bell pepper; diced |
1 medium | Onion; chopped |
1 tablespoon | Worcestershire sauce |
1 tablespoon | Hot sauce |
1 \N | Bay leaf |
⅛ teaspoon | Pepper |
1 pack | (16oz) peeled frozen small shrimp |
\N \N | Cooked buttered grits |
Combine first 7 ingred. ia a Dutch oven; stir well. Bring to a boil over med. heat; reduce heat, and simmer, uncovered, 20 min. Add shrimp, and cook 5-7 min., stirring occasionally. Remove bay leaf. Serve over grits.
Recipe by: Southern Living Annual Recipes-1988 Posted to MC-Recipe Digest by "gswindell@..." <gswindell@...> on Apr 21, 1998