Shrimp Creole

• 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

1. 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.

shrimp, celery, onion, green pepper, garlic, butter, golden mushroom soup, tomato bisque soup, water, tomatoes, sugar, cayenne pepper, tabasco sauce, salt, oregano, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85056 (may not work)