
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 4-5 celery stalks, sliced
- 2 teaspoons Creole seasoning, divided
- 1 can (10.75 ounces) condensed tomato soup
- 1 can (5.5 ounces) tomato juice
- 1 can (10 ounces) diced tomatoes with chiles
- 1/4 cup water
- 2 tablespoons lemon juice
- 2 teaspoons chili powder
- 1-1/2 teaspoons Adobo seasoning
- 1-1/2 tablespoons dried parsley
- 1/2 teaspoon black pepper
- 1 pound raw jumbo shrimp, thawed
- Hot cooked rice
Instructions
- In a skillet, sauté onion, pepper and celery in oil for 6-8 minutes or until crisp-tender; sprinkle vegetables with 1 teaspoon Creole seasoning while cooking.
- Stir in the soup, tomato juice, tomatoes with chiles, water, lemon juice, remaining Creole seasoning, chili powder, Adobo, parsley and pepper, and bring to a boil.
- Reduce heat to medium and simmer for 8-10 minutes until heated through.
- Add the shrimp and cook uncovered 10-15 minutes or until shrimp is fully cooked.
- Serve over rice.