Shrimp Etouffee

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Title: Shrimp Etouffee
Categories: Creole, Fish, Seafood, Crowds
Yield: 24 servings

3 c Onions,chopped
2 ea Bell peppers,chopped
3 c Green onions,chopped
3 ea Juice of lemons
3 cn Cream/mushroom soup(10.75oz)
4 c Water
1/2 c Cornstarch
1 x Salt to taste
12 c Rice,hot cooked
1 1/2 c Celery,chopped
8 ea Garlic cloves,minced
1 c Butter or margarine
2 cn Tomato puree(15oz)
3 cn Mushrooms,pieces/stems(8oz)
6 lb Shrimp,shelled/deveined
1/2 c Water
1 x Black pepper to taste

1. Heat half the butter in kettle; saute onions, celery, bell peppers,
garlic, and green onions until soft.
2. Add lemon juice, tomato puree, soup, mushrooms and water; simmer.
3. Saute shrimp in remaining butter in pink; add to vegetables and
simmer 10 to 15 minutes.
4. Blend cornstarch and 1/2 cup water; stir into shrimp mixture.
5. Cook 10 minutes or until heated through.
6. Correct seasoning; serve over hot rice.

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