1 green pepper
2 cloves garlic
1/4 c butter
corn (32 ounces frozen or 1 can)
1 can Rotel Diced Tomatoes & Green Chilies
1 Tbsp sugar
1 tsp salt
1/4 tsp pepper
dash cayenne pepper
1/2 large can canned milk (make sure to use canned milk)
1/4 c chopped green onions
2 pound(s) shrimp (shelled or canned or frozen)
Chop the onion, green pepper and garlic cloves. Sauté onion, pepper & garlic in butter to a tender crisp. Add corn, tomatoes, sugar, and salt & pepper and heat for 10 minutes. Add canned milk and green onions and heat 4-5 minutes.
Add shrimp at the right time, (adjust the time if using raw or cooked shrimp), you do not want to over cook the shrimp.
Make a paste using the cornstarch and some water to thicken. Serve over Rice. If you don't like spicy, use Rotel mild diced tomatoes & green chilies and cut back on the Cayenne.
This recipe is very versatile because you can use canned corn, canned shrimp and you can prepare the veggies at home.