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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Shrimp & Rice Recipe

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This recipe for Shrimp & Rice is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 can cream mushroom (I use cream chick cause I don't like mushrooms)
2 can cream celery
1 can water
1/2 can Rotel

1/2 cup chopped celery
1/2 cup bell pepper
1/4 to 1/2 teaspoon garlic powder......

2-3 Lbs. Shrimp
salt & pepper (to taste)
Creole seasoning...I use Cavenders and Tony's ( to taste)
Directions:
Directions:
In a large pan, add the cream of mushroom (I use cream chick cause I don't like mushrooms)
cream of celery soups; 1 can water, 1/2 can rotel tomatoes. Mix and heat on med-low heat.

Saute chopped celery, bell pepper and 1/4 to 1/2 teaspoons garlic powder. Add to soup mixture.

Peel & Devein 2-3 pds shrimp (according to size)season shrimp with salt & pepper (to taste)
Creole seasoning...I use Cavenders and Tony's ( to taste)

add shrimp to the soup pan and cook until shrimp cooked...pink....

Serve over rice.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
My Mother really loves this recipe. I made it for her on Mother's Day this year.

 

 

 

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