Ingredients25 m servings 240 cals
- 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.
Per Serving: 240 calories; 6.2 g fat; 19.4 g carbohydrates; 27.2 g protein; 230 mg cholesterol; 837 mg sodium. Full nutrition
ReviewsRead all reviews 3
Very easy to make and my son absolutely loved it. I substituted Rotel sauce for the tomato soup and chopped jalapenos and it worked great. Thanks!
Shrimpy, spicy sauce which hits the spot. I served mine over pasta but rice would work equally as well. Garnished with pickled jalapenos and packaged fried onion rings. Definitely for those w...