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Categories:
shrimp celery onion green pepper garlic butter golden mushroom soup tomato bisque soup water tomatoes sugar cayenne pepper Tabasco sauce salt oregano bay leaves
Viewed: 54 - Published at: 9 years agoIngredients
- 1 lb. shelled & deveined shrimp (medium or large size)
- 3/4 c. diced celery
- 3/4 c. diced onion
- 3/4 diced green pepper
- 2 minced garlic cloves
- 3 Tbsp. butter or olive oil
- 1 can golden mushroom soup
- 1 can tomato bisque soup
- 1 soup can of water
- 16 oz. can stewed tomatoes
- 1-2 tsp. sugar
- 1/2 - 1 tsp. cayenne pepper, to taste
- 1/2 - 1 tsp. Tabasco sauce, to taste
- 1 tsp. salt
- 1/2 tsp. oregano
- 1-2 bay leaves
Method
- Clean and devein shrimp; place in bowl of ice until ready to use. Saute onions, green peppers, celery and garlic in butter until onion is transparent. Add soups and 1 can of water. Add remaining ingredients. Allow to simmer 20-30 minutes on medium to low heat. Drain and pat shrimp dry and add to sauce. Cook for 5-10 minutes, until completely pink and cooked. Remove bay leaves and serve over rice.
