Creole Shrimp
- 1 c. chopped celery
- 1 small green pepper, chopped
- 1/4 c. chopped onion
- 1 tsp. oregano
- 3 Tbsp. oil or margarine
- 1 (10 3/4 oz.) can condensed tomato soup
- 1 Tbsp. flour or cornstarch (optional)
- 1 (16 oz.) can tomatoes, chopped with juice
- 1 lb. shrimp, cooked (as for shrimp salad)
- Stirring often, saut the celery, green pepper and onion in the oil over medium heat until tender, about 8 to 10 minutes.
- Do not brown.
- Stir in the oregano and then the flour or cornstarch if you want a thicker sauce.
- Add the tomatoes with their juice. Add the soup, stirring to mix well, and cook until hot.
- Let simmer for 10 to 15 minutes.
- Add the shrimp, stirring to mix well.
- Cover the pot; turn off the heat and let the flavor ripen for 10 minutes.
- Serve over rice.
- Serves 6.
celery, green pepper, onion, oregano, oil, tomato soup, flour, tomatoes, shrimp
Taken from www.cookbooks.com/Recipe-Details.aspx?id=24624 (may not work)