Shrimp Etouffee

* Exported from MasterCook *

Shrimp Etouffee

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****


3 c Onions,chopped

1 1/2 c Celery,chopped

2 Bell peppers,chopped

8 Garlic cloves,minced

3 c Green onions,chopped

1 c Butter or margarine

3 Juice of lemons

2 cn Tomato puree(15oz)

3 cn Cream/mushroom soup(10.75oz)

3 cn Mushrooms,pieces/stems(8oz)

4 c Water

6 lb Shrimp,shelled/deveined

1/2 c Cornstarch

1/2 c Water

Salt to taste

Black pepper to taste

12 c Rice,hot cooked



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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