1 medium onion chopped
1/4 cup each chopped parsley and celery
1 clove garlic chopped
16 or 18 ounces frozen garden sweet peas
2 lbs medium or large shrimp, peeled and deveined
1/2 cup sour cream
1TBS Worstershire sauce
Salt and Pepper
1 TBSP Slap Ya Mama (if you want some cajun spice)
French Bread OR Bread Bowls
Heat canola oil in Dutch oven, saute onion till tender over medium heat
Add parsley, celery and garlic
Cook 3 minutes
Add shrimp and slap ya mama, then cook until pink and tender then stir in sour cream and Worcestershire
Bring to a slow boil while stirring
Season with salt and pepper to taste, then reduce Heat and simmer for 5 minutes
Add peas then simmer for a couple more minutes till everything is heated
Serve in bread bowls or hollow out a French bread baguette so that it looks like a canoe then pull the shrimp Orleans right into the bread
1/4 cup each chopped parsley and celery
1 clove garlic chopped
16 or 18 ounces frozen garden sweet peas
2 lbs medium or large shrimp, peeled and deveined
1/2 cup sour cream
1TBS Worstershire sauce
Salt and Pepper
1 TBSP Slap Ya Mama (if you want some cajun spice)
French Bread OR Bread Bowls
Heat canola oil in Dutch oven, saute onion till tender over medium heat
Add parsley, celery and garlic
Cook 3 minutes
Add shrimp and slap ya mama, then cook until pink and tender then stir in sour cream and Worcestershire
Bring to a slow boil while stirring
Season with salt and pepper to taste, then reduce Heat and simmer for 5 minutes
Add peas then simmer for a couple more minutes till everything is heated
Serve in bread bowls or hollow out a French bread baguette so that it looks like a canoe then pull the shrimp Orleans right into the bread
