Seafood Shrimp Etouffee

posted by Sandy Wells 05-14-98 5:08 PM


SHRIMP ETOUFFEE

1 1/2 C onion, chopped
1 green bell pepper
1 1/2 C green onions, chopped
1 juice of lime
1 1/2 cans cream of mushroom soup
2 C water
1/4 C cornstarch
salt to taste
6 C hot cooked rice
3/4 C chopped celery
4 garlic cloves, minced
1/2 C margarine
1 can beef bouillon or beef gravy, depending on thickness you want
1 1/2 cans of mushroom pieces
3 lb. shelled, deveined shrimp
1/4 C water
black pepper to taste

Heat half the butter in a Dutch oven, saute onions, celery, bell peppers, garlic and green onions until soft.

Add lemon juice, beef bouillon/gravy, soup, mushrooms and water; simmer.

Saute shrimp in remaining butter until they turn pink. Add to the vegetables and simmer 10-15 minutes.

Blend cornstarch and 1/4 C water; stir into shrimp mixture.

Cook for 10 minutes or until heated thoroughly

Correct seasoning and serve over hot rice.

Serves 12


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