Shrimp Dip #07
Yield: 12 Servings
1 lg Onion; chopped 1 lb Shrimp; peeled, chopped 1 sm Green pepper; chopped 2 tb Cooking oil 1/2 c Celery; chopped 2 tb Cornstarch (if needed) 1 cn Cream of mushroom soup 1 cn Rotel tomatoes 1/2 c Parsley and green onion -tops; chopped Salt & pepper Season shrimp with salt and pepper; set aside. Saute onion, green pepper and celery in cooking oil until wilted. Add shrimp; cook until tender. Add the soup and tomatoes. Simmer about 60 minutes. Add parsley and green onion tops. Cook 5 minutes more. If not thick enough, add 2 tablespoons cornstarch. Makes about 1 quart.