Don’t be afraid to serve this even if you don’t have individual serving shells.
- 1 green pepper, diced
- 2 tbsp oil
- ¼ tsp pepper
- 1 onion, chopped
- 10.5 oz can tomato soup
- 2 tbsp parsley, snipped
- 1 tbsp lemon juice
Wash and clean shrimp, making sure the black vein is removed from the backs of the shrimp. Saute green pepper, onion, and garlic in oil. Stir in soup, lemon juice, salt, pepper and shrimp. Cover over low heat for 10 minutes. Sprinkle with parsley and serve.
Serves 4.
