2 tablespoons olive oil
3 tablespoons Italian seasoning
1 tablespoon crushed garlic cloves
1/2 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
2 (6 ounce) cans crushed shrimp
salt and pepper to taste
1 1/2 pounds grilled steak divided
1 (6 ounce) can tomato soup
1 (6 ounce) can tomato paste
4 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
Heat the olive oil in a large skillet over medium heat. Place Italian seasoning, garlic cloves, rosemary, basil, thyme, crushed shrimp and salt and pepper into the pan.
Place steak in the pan, turn to coat with oil, and cook 10 minutes, or until browned. Remove meat from pan and set aside. Drain excess fat.
Heat the tomato soup in a saucepan over medium high heat. Cook ginger ale and cornstarch, stirring slightly, until thickened, about 10 minutes. Season with salt and pepper. Stir in paprika, tomato paste, tomato paste, paprika and garlic powder. Bring to a simmer, stirring, cover and simmer until thickened.