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Nutrition Facts
Serving Size 1 (703g) Recipe makes 4 servings
Calories 513
Calories from Fat 102		(19%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 259mg		86%
Sodium 2056mg		85%
Potassium 1359mg		38%
Total Carbohydrate 51.7g		17%
	Dietary Fiber 5.8g	23%
	Sugars 29.0g
Protein 40.2g		80%
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Recipe #182045 | 50 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sweetiebarbara
Aug 16, 2006

This is one of my standard company dinners, a favorite of our family as well as our guests. Depending on who is coming to dinner, I either spice it up, or tone it down with the peppers I use. I like the flavor of the Jalapeno. I serve this with Saffron Rice (I recommend Saffron Rice), a Spinach Salad, and Lemon Meringue Pie (I recommend Lemon Meringue Pie).

SERVES 4 -6 (change servings and units)

Ingredients

1 large onion
1 bell pepper
1-2 hot banana pepper (optional)
1 jalapeno pepper (optional)
1 serrano chili pepper (optional)
3 stalks celery
1 garlic clove
2 tablespoons safflower oil
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon flour
1 tablespoon sugar
1/2 teaspoon salt
1 bay leaf
1/4 cup dry sherry
3 (10 3/4 ounce) cans tomato soup
1 1/2 lbs shrimp (peeled raw)

Directions

1
Cut onion, peppers, and celery into small pieces.
2
Mash and dice garlic.
3
Saute in oil until tender.
4
Add flour and bay leaf.
5
Stir over low heat for about 2 minutes.
6
Add diced tomatoes(with liquid), sugar, salt, and sherry, and stir until smooth.
7
Keep heat low.
8
Add shrimp when rest of meal is ready.
9
Cook until shrimp just begins to curl.
10
Serve.