2 pounds small shrimp
2 cans cream of shrimp soup
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1 bag seasoned blend (onions, bell peppers, celery)
1 can mushrooms
2 cans petite diced tomatoes
4 tall cans tomato sauce
Sauté blend in oil. Then add tomato sauce, diced tomatoes, mushrooms and cream of shrimp soup.
Rinse cans with water and add to mixture. Cook for 5 hours.
Add shrimp for about 5 minutes and turn off.
Cheryl Frawley, Lydia
from Mongé Avec Voinche cookbook in memory of James Frawley


Comments
donna wrote on Nov 17, 2009 9:32 AM:
Becky wrote on Oct 18, 2009 8:18 PM: