Easy Shrimp Shelley

A quick and easy recipe using ingredients you probably have on hand. You can substitute "fresh" for any of the canned items and powdered spices. Mix and match fresh herbs/spices to your own taste.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb raw shrimp, small-medium size,peeled, de-veined, tails removed
• 1  large bell pepper, chopped into 1 inch pieces
• 1  large  white onion, chopped into 1 inch pieces
• 1 (14 1/2ounce) can stewed tomatoes, undrained
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (6 1/2ounce) can  sliced mushrooms, drained
• 1  teaspoon salt
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon white pepper
• 1⁄4 teaspoon black pepper
• 2  tablespoons olive oil

Directions

1. Place shrimp in a bowl.Combine all dry seasonings and add to shrimp. Stir until well coated.
2. Heat olive oil in a heavy skillet, add onions and peppers, saute until slightly tender. Remove to a deep baking dish that has been sprayed with non-stick spray.
3. Add shrimp and mushrooms to skillet and saute over medium heat until all shrimp are pink. Add to peppers and onions in baking dish and stir.
4. Add tomatoes and cream of mushroom soup to skillet, stirring to combine. Heat until bubbly. Pour into baking dish.
5. Cover and bake in a preheated 350 degree oven for 25 minutes.
6. Serve over hot rice.