Aunt Barbra's Firecracker Shrimp |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe comes from my Aunt Barbra in Texas. I have made some minor adjustments to the recipe. The original recipe called for 1 cup of butter, I use 1/4 cup or feel free to use olive oil instead. A combination of the 2 will also work. You can control the heat of this dish by using either mild or spicy diced tomatoes. Ingredients:
1/4 cup butter |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped green onion |
6 garlic cloves, minced |
2 lbs medium-sized shrimp, uncooked and shelled |
2 (10 ounce) cans diced tomatoes with green chilies, do not drain |
2 (10 1/2 ounce) cans cream of shrimp soup |
2 (4 ounce) cans sliced mushrooms, drained |
1/2 teaspoon cayenne pepper |
serve over hot cooked angel hair pasta |
Directions:
1. Melt butter in dutch oven over medium heat.
2. Saute onion, celery, green onion and garlic in skillet until transparent.
3. Add shrimp, saute 4 or 5 minutes.
4. Add remaining ingredients and simmer about 15 minutes.
5. Serve over hot angel hair pasta.
6. The prep/cook time is a rough estimate and will vary on your shrimp and how much cleaning/thawing is required. Also not included is the angel hair pasta.
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