Easy Shrimp Etouffee

Name: Easy Shrimp Etouffee
Ingredients: 2 lb. shrimp, peeled and deveined (if they are large, cut them in half); 1 stick margarine; 1/2 c. finely chopped celery; 1/4 c. chopped bell pepper; 1 c. chopped onions; salt, pepper, cayenne and garlic to taste; 1 tsp. cornstarch; 1 1/2 c. water; 1 can cream of mushroom soup; 1 can tomato soup

10 ingredients

8 steps

Ingredients

2 lb. shrimp, peeled and deveined (if they are large, cut them in half)
1 stick margarine
1/2 c. finely chopped celery
1/4 c. chopped bell pepper
1 c. chopped onions
salt, pepper, cayenne and garlic to taste
1 tsp. cornstarch
1 1/2 c. water
1 can cream of mushroom soup
1 can tomato soup

Directions

1

Season shrimp with salt, pepper, cayenne and garlic.
2

Set aside.
3

Melt margarine in heavy pot.
4

Add vegetables and garlic (if using fresh) and cook slowly, uncovered, until onions wilt. Add shrimp.
5

Simmer 20 minutes.
6

Dissolve cornstarch in water. Add this to shrimp and then add soup.
7

Cook 15 minutes, stirring often.
8

Serve with rice.