- 2 teaspoons olive oil
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 pound frozen cooked shrimp, thawed
- 1 (10.75 ounce) can condensed tomato soup
- hot pepper sauce (such as Tabasco®), or to taste
- Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and jalapeno peppers in hot oil until tender, 3 to 5 minutes. Add shrimp and continue cooking until shrimp are pink and no longer opaque, about 5 minutes more. Pour tomato soup over shrimp mixture; season with hot pepper sauce. Simmer mixture until hot, about 5 minutes.
05/20/2018
recipepes.com
Shrimp Diablos, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
