Ingredients
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1 1/3 cups celery, finely diced
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1 cup green bell peppers or 1 cup red bell pepper, finely diced
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1/4 cup unsalted butter
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1 1/2 teaspoons fresh minced garlic
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2 tablespoons all-purpose flour
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1 (12 ounce) can v- 8 vegetable juice
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1/2 teaspoon salt
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1/8 teaspoon Tabasco sauce, to taste
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1 lb shrimp (can be precooked, frozen)
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4 -6 cups cooked white rice
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1/4-1/2 teaspoon red cayenne pepper, to taste
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1 cup green onion, finely diced
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1 (10 1/2 ounce) can condensed cream of celery soup
Instructions
- If you are using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you can thaw them right before using by placing the shrimp in a mesh colander and running them under cold water for about 5-10 minutes until thawed, stirring so they don't stick together- drain well.
- Keep shrimp cold until ready to use.
- Heat a large, deep skillet over medium-high heat.
- Melt butter in pan and sauté celery, bell pepper, green onion, and garlic until softened and lightly browned.
- Stir in flour until blended, then pour in soup, V-8, and salt.
- Cook until thick (you may need to lower temperature a bit), stirring often.
- Add remaining ingredients and cook until the shrimp are cooked through (they will turn pink and opaque- this only takes a few minutes) or, if using precooked seafood, just until the shrimp are heated through.
- Be careful not to overcook the shrimp or it will get tough.
- Ladle over hot, cooked rice.