1/2 cup creamy French dressing
2 onions, chopped
1 green pepper, chopped
1 medium tomato, chopped
2 tablespoons flour
1/2 teaspoon. thyme leaves
1/2 teaspoon. salt
1/4 teaspoon. hot pepper sauce, Add to taste
1/4 cup KahlúaŽ
1 cup water
2 pounds shrimp, shelled and deveined
In Dutch oven, combine dressing, onion and green pepper. Cook over medium-low heat until very tender, stirring occasionally, about 20 minutes.
Stir in flour, thyme, salt, hot pepper
and Kahlúa® until smooth and blended;
cook 2 minutes.
Add water and heat to boiling, stirring until
smooth. Add shrimp and tomato.
Cook 3 to 5 minutes, just until shrimps are
opaque and tender. Serve over rice.