Creole Shrimp (Easy and Fast)2003-11-03
- Course: Main Dishes
- Yield : 4
- Servings : 4
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
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This shrimp creole is such a fast and really tasty dish.
- 1 (10 oz) can cream of celery
- 1 (10 oz) can cream of mushroom
- 1 (10 oz) 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 lbs of peeled shrimp
- 1/4 cup catsup
- 1/2 cup parsley
- 1/2 cup green onions (scallions)
- Black pepper and cayenne to taste
In medium saucepan over medium heat, melt butter and cook bell pepper, celery and onions 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 of ketchup mainly for coloring but does give a nice taste to your dish. Serve over rice.