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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is one of my standard company dinners, a favorite of our family as well as our guests. Depending on who is coming to dinner, I either spice it up, or tone it down with the peppers I use. I like the flavor of the Jalapeno. I serve this with Saffron Rice (I recommend Saffron Rice), a Spinach Salad, and Lemon Meringue Pie (I recommend Lemon Meringue Pie). Ingredients:
1 large onion |
1 bell pepper |
1 -2 hot banana pepper (optional) |
1 jalapeno pepper (optional) |
1 serrano chili pepper (optional) |
3 stalks celery |
1 garlic clove |
2 tablespoons safflower oil |
1 (14 1/2 ounce) can diced tomatoes |
1 tablespoon flour |
1 tablespoon sugar |
1/2 teaspoon salt |
1 bay leaf |
1/4 cup dry sherry |
3 (10 3/4 ounce) cans tomato soup |
1 1/2 lbs shrimp (peeled raw) |
Directions:
1. Cut onion, peppers, and celery into small pieces.
2. Mash and dice garlic.
3. Saute in oil until tender.
4. Add flour and bay leaf.
5. Stir over low heat for about 2 minutes.
6. Add diced tomatoes(with liquid), sugar, salt, and sherry, and stir until smooth.
7. Keep heat low.
8. Add shrimp when rest of meal is ready.
9. Cook until shrimp just begins to curl.
10. Serve.
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