Serves: 4
1 pound unpeeled medium shrimp
1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup sweet red pepper, chopped
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1/2 cup water
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper
Peel shrimp and devein if desired, set aside. Melt butter in heavy skillet over medium high heat, add onion and pepper. Cook 2 minutes or until vegetables are crisp/tender. Stir in soup and next 3 ingredients. Bring mixture to a boil, stirring constantly. Add shrimp, reduce heat and simmer 10 minutes or until shrimp turn pink. Place a plain Pecan Cornmeal Round on plate, top with shrimp mixture and a pecan-topped round.
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