Generous amount of olive oil(about 1/2 cup)
1 1/2 bell peppers, chopped
4 garlic cloves
2 onions, chopped
1 bunch of green onion tops, chopped
5 stalks of celery chopped
12 oz. cream cheese
2 cans original rotel
3 lbs shrimp (or crawfish tails)
Saute veggies in olive oil. Blend rotel and cream cheese in blender. Add mixture to veggies. Saute shrimp in separate pan in butter until pink. Then add shrimp to sauce and cook for one more minute. Serve over rice.
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