Shrimp Etouffee *

Name: Shrimp Etouffee *
Ingredients: 1 onion,chopped; 1 bell pepper,chopped; 10 green onions,chopped; 2 juice of lemons; 1 can cream/mushroom soup; 1 c water; salt to taste; 2 c rice,hot cooked; 1/2 c celery,chopped; 2 garlic cloves,minced; 2 tbsp butter or margarine; 1 can Ro*tel; 10 mushrooms, rough chopped; 1 lb shrimp,shelled/deveined; 1/3 c cornstarch; 1/8 c water; black pepper to taste

17 ingredients

6 steps

Ingredients

1 onion,chopped
1 bell pepper,chopped
10 green onions,chopped
2 juice of lemons
1 can cream/mushroom soup
1 c water
salt to taste
2 c rice,hot cooked
1/2 c celery,chopped
2 garlic cloves,minced
2 tbsp butter or margarine
1 can Ro*tel
10 mushrooms, rough chopped
1 lb shrimp,shelled/deveined
1/3 c cornstarch
1/8 c water
black pepper to taste

Directions

1

1. Heat half the butter in kettle; saute onions, celery, bell peppers, garlic, and green onions until soft.
2

2. Add lemon juice, tomato puree, soup, mushrooms and water; simmer.
3

3. Saute shrimp in remaining butter until pink; add to vegetables and simmer 10 to 15 minutes.
4

4. Blend cornstarch and 1/2 cup water; stir into shrimp mixture.
5

5. Cook 10 minutes or until heated through.
6

6. Correct seasoning; serve over hot rice.

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