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Bayou Shrimp



  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons margarine
  • 1 cup fresh mushrooms, sliced
  • 1 (1 pound) can whole tomatoes, chopped
  • 1 (8 ounce) can tomato sauce
  • 1/8 teaspoon seasoned salt
  • 1/8 teaspoon Tabasco sauce
  • 2 tablespoons parsley flakes
  • 1 1/4 cups cooked or canned shrimp


  1. Sauté onion and celery in margarine until limp.
  2. Add mushrooms and sauté for 1 minute.
  3. Stir in garlic, tomatoes, tomato sauce, salt, Tabasco sauce and parsley. Simmer, covered for 15 minutes to blend flavors; stir occasionally.
  4. Add shrimp to sauce; stir to mix. Let stand a few minutes to heat shrimp; do not boil.
  5. Serve over hot cooked rice or spaghetti.

Yield: 4 servings


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