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Pierogies + Shrimp Gumbo




Source of Recipe


momsmenu


List of Ingredients




Pierogies + Shrimp Gumbo

Prep: 4 minutes Cook: 14 minutes

2 tablespoons olive oil
1 large onion, thinly sliced
2 medium-sized sweet red bell peppers, cut in thin strips (about 2 cups)
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes
1 can (14 ounces) ready-to-serve low-sodium chicken broth
1 package (16.9 ounces) frozen Mrs. T's Potato & Cheddar Pierogies
1 pound large shelled and deveined shrimp, thawed if frozen
1 bay leaf

In a Dutch oven or deep skillet, over medium-high heat, heat oil. Add onion and pepper; cover and cook for 4 minutes. Uncover and cook until lightly browned, about 3 minutes, stirring occasionally. Add garlic and red pepper; cook and stir for 30 seconds. Add broth; bring to a boil. Add pierogies; cover and cook over medium-high heat for 3 minutes. Add shrimp and bay leaf; cover and cook, stirring once, just until shrimp are cooked, about 3 minutes longer. Remove bay leaf. Spoon shrimp and sauce into soup bowls. Sprinkle with chopped parsley, if desired.
YIELD: 4 portions

Recipe