Ingredients

1 onion,chopped

1 bell pepper,chopped

10 green onions,chopped

2 juice of lemons

1 can cream/mushroom soup

1 c water

salt to taste

2 c rice,hot cooked

1/2 c celery,chopped

2 garlic cloves,minced

2 tbsp butter or margarine

1 can Ro*tel

10 mushrooms, rough chopped

1 lb shrimp,shelled/deveined

1/3 c cornstarch

1/8 c water

black pepper to taste

Preparation

  1. Heat half the butter in kettle; saute onions, celery, bell peppers, garlic, and green onions until soft.
  2. Add lemon juice, tomato puree, soup, mushrooms and water; simmer.
  3. Saute shrimp in remaining butter until pink; add to vegetables and simmer 10 to 15 minutes.
  4. Blend cornstarch and 1/2 cup water; stir into shrimp mixture.
  5. Cook 10 minutes or until heated through.
  6. Correct seasoning; serve over hot rice.