Shrimp Etouffee, Piccadilly Style

* Exported from MasterCook *

Shrimp Etouffee, Piccadilly Style

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Posted To Recipelu Cajun
Seafood Shrimp

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine or butter unsalted
1 chopped onion
1/2 chopped bell pepper
2 cans -- (10 3/4-oz each)
-- condensed cream of
-- mushroom soup
-- (low-salt) variety
1 can -- (10 3/4-oz) cream of
-- celery
1 can -- (8-oz) tomato soup
3 teaspoons old bay brand crab boil seasoning
1 1/2 pounds frozen shrimp
6 shakes tabasco -- (more/less), up to 8
hot boiled long grain rice

Saute onions and bell pepper in margarine or butter until tender. Add cream of
mushroom and celery (low-salt)soups, tomato sauce, and crab boil. Simmer 15 min
utes, stirring often. Rinse shrimp in very hot water to break apart, drain and
add to sauce. Simmer until shrimp are tender, approximately 10-15 minutes. You
may wish to under cook the shrimp if you're going to chill then reheat the etou
ffee in the oven (at about 325 until warmed completely through; be sure to cove
r pan). Can double or triple recipe. Serve over boiled long-grain rice. The old
bay brand seasoning is very salty so that is why you use the low-salt soups.

Posted to RecipeLu List by GramWag <GramWag@aol.com> on Mar 18, 1998, converted
by MC_Buster.





- - - - - - - - - - - - - - - - - -