Shrimp Creole
2 tbsp olive oil
1 cup sliced celery
Sliced onion
1 cup chopped bell pepper
1 tsp garlic powder
1 tbsp chili powder and 1 tbsp paprika
2 lbs cooked shrimp, peeled
1-15-oz container organic tomato soup
2 cups apple juice
Approx. 2 cups Ore Ida frozen hash
browns
Saute onion, celery and bell pepper in
olive oil. Add garlic and sauté until
tender. Add tomato sauce, chili powder
potatoes and broth. Stir and cook until
vegetables are tender, about 45 minutes.
Add cooked shrimp and simmer until
heated through. Cool for about 1/2 hour
and puree in blender. Makes about 8
servings of shrimp Creole. .
Bake 12 to 14 minutes or until edges are
light golden brown. Cool 1 minute;
remove from cookie sheets to cooling
rack. Cool 10 minutes.
Can use other flavors of pudding mix.
Chocolate pudding and fill with Nutella,
etc.
Angie/Bflo
http://www.nancyskitchen
