Submitted by Maw Maw Ruby
on Monday, November 03, 2003
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Makes:
4 servings
Prep Time:
20 minutes
Cook Time:
20 minutes
Ready In:
40 minutes
This shrimp creole is such a fast and really tasty dish. I once served it to someone who said, I won't eat shrimp in tomaotes.......Well he ate two double servings!
Ingredients
1 can cream of celery
1 can cream of mushroom
1 can Rotel Brand tomatoes
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 tsp garlic powder
1/2 stick butter
1 - 2 pounds of peeled shrimp
1/4 cup catsup
1/2 cup parsley
1/2 cup green onions (scallions)
black pepper and cayenne to taste
Directions
In medium saucepan over medium heat, melt butter and cook bell pepper, and celery until onions have wilted. Add garlic powder (optional). Add the can of Rotel tomatoes and stir until tomatoes are heated. Add the cans of cream of mushroom and cream of celery. Stir and then add enough water to dilute the mixture to a thick gravy. Remember, your shrimp will give off water in the final steps of the cooking. Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Add black pepper if desired. Note that the soup provides enough salt for this dish. Easy on the salt if you do decide to use it. Add black pepper and cayenne to taste. Rinse the shrimp in a colander and drain well.
Add the shrimp to the mixture along with the parsley and green onions.
Cook no more than 10 minutes or until shrimp turn pink. In the last couple of minutes of cooking, add a large dollop (about 1/4 cup) of catsup mainly for coloring but does give a nice taste to your dish. Serve over rice.
