Shrimp stew over grits
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (10-3/4oz) cream of celery soup |
| 1 | medium | Green bell pepper; diced |
| 1 | medium | Onion; chopped |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Hot sauce |
| 1 | Bay leaf | |
| ⅛ | teaspoon | Pepper |
| 1 | pack | (16oz) peeled frozen small shrimp |
| Cooked buttered grits | ||
Directions
Combine first 7 ingred. ia a Dutch oven; stir well. Bring to a boil over med. heat; reduce heat, and simmer, uncovered, 20 min. Add shrimp, and cook 5-7 min., stirring occasionally. Remove bay leaf. Serve over grits.
Recipe by: Southern Living Annual Recipes-1988 Posted to MC-Recipe Digest by "gswindell@..." <gswindell@...> on Apr 21, 1998
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