Ingredients

  • 2 lb. Shrimp, peeled & deveined
  • 2 Sticks Margarine
  • 1 Can Rotel Tomatoes with Green Chili
  • Peppers
  • 2 Pkgs. Frozen Niblet Corn in Butter
  • 2 8 oz Cans Tomato Sauce
  • 1 Tablespoon Roux
  • 1/2 Bellpepper, chopped
  • 1 Large Onion, chopped

Directions

Saute’ onions and bellpepper in margarine until wilted. Add Rotel tomatoes and tomato sauce; mix well. Add roux, stirring constantly until well blended. Simmer for 1 hour until thickened. Add corn and shrimp. Cook over low heat 20 to 25 minutes covered. Serve over rice.

Servings: 4