½ cup celery, chopped
½ cup button mushrooms PLUS ¼ cup, sliced (reserve ¼ cup for garnish)
½ cup green, red, orange, or yellow sweet pepper, diced
3 cloves garlic, minced
¼ cup green onion, sliced
1-10 ounce can of diced tomatoes with green chilies (like Ro-Tel brand)
1 can cream of mushroom soup
2 cans cream of celery soup (can substitute one can of cream of celery soup with one can of cream of shrimp soup)
1 tsp curry powder
1 pound shrimp (medium or large), peeled and deveined
*Water/stock/broth, IF you like your sauce less thick
Sautée the first four ingredients (reserving ¼ cup of the mushroom slices) over medium-low heat. Add the tomato and soups. Add the curry powder and shrimp when the sauce is thoroughly heated (you should see some bubbling). Do not overcook the shrimp, as it will become tough. The sauce is ready when the shrimp are pink in color.
Serve the sauce over rice, but you could substitute it with grits or pasta. Garnish with sliced green onion and reserved sliced mushroom.
OPTIONAL SUGGESTION (untested): If you are allergic to seafood, try replacing the shrimp with chicken. Instead of using the cream of shrimp or the second cream of celery soup, replace it with a cream of chicken.