Ingredients
The following ingredients have 4 Servings
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1/2 a large green bell pepper, chopped
- 1 teaspoon kosher salt, or to taste
- 1-1/2 teaspoons freshly cracked black pepper, or to taste
- 1/2 teaspoon Old Bay seasoning, or to taste
- 1/2 teaspoon Creole or Cajun seasoning, or to taste
- 1 tablespoon dried parsley
- 1 tablespoon minced garlic
- 1 can original (Great for Cooking) cream of mushroom soup (Campbell's recommended)
- 1 pound medium (26 – 40 count) Wild American shrimp, peeled, deveined, rinsed and patted dry
- 1/2 cup sliced green onions
- 1-1/2 cups chicken stock/broth, or as needed
- 1/2 teaspoon Kitchen Bouquet, for color, optional
- 1 teaspoon Tiger Sauce or other hot pepper sauce, or to taste
- Juice of half a lemon or to taste, optional
- Hot, steamed rice
Instruction
- Melt butter in a large skillet over medium high heat and add the onion, celery and bell pepper; cook until lightly caramelized, about 10 to 12 minutes.
- Add salt, black pepper, Old Bay, Cajun seasoning, parsley and garlic.
- Add cream soup and stir until well blended.
- Add the shrimp and green onion. Stir in enough chicken broth to bring mixture to the consistency desired. Bring to a boil, reduce heat to a low simmer, cover and cook for 15 minutes, stirring occasionally.
- Add Kitchen Bouquet, Tiger Sauce, and squeeze in lemon juice, if using.
- Stir well, taste and adjust seasonings as needed and serve over hot, steamed rice, with a garnish of sliced green onion.
