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)

1. Stirring often, saut the celery, green pepper and onion in the oil over medium heat until tender, about 8 to 10 minutes.
2. Do not brown.
3. Stir in the oregano and then the flour or cornstarch if you want a thicker sauce.
4. Add the tomatoes with their juice. Add the soup, stirring to mix well, and cook until hot.
5. Let simmer for 10 to 15 minutes.
6. Add the shrimp, stirring to mix well.
7. Cover the pot; turn off the heat and let the flavor ripen for 10 minutes.
8. Serve over rice.
9. 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)