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Prep Time: 20 Minutes Cook Time: 27 Minutes |
Ready In: 47 Minutes Servings: 8 |
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We use fresh shrimp when in season. Either way, this is an old family favorite. Ingredients:
2 cans cream of celery soup |
1 medium green bell pepper, chopped |
1 medium onion, chopped |
1 clove garlic, minced |
1 tablespoon worcestershire sauce |
1 tablespoon hot sauce (adjust to taste) |
1 bay leaf |
1/8 teaspoon pepper |
1 (16 ounce) package peeled frozen small shrimp |
cooked buttered grits |
Directions:
1. Combine first 8 ingredients in a Dutch oven; stir well.
2. Bring to a boil over medium heat; reduce heat, and simmer, uncovered, 20 minutes.
3. Add shrimp, and cook 5-7 minutes, stirring occasionally.
4. Remove bay leaf.
5. Serve over buttered grits.
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