Shrimp Etouffe

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

Shrimp Etouffe

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 

Cook for 10 minutes or until heated thoroughly 

Correct seasoning and serve over hot rice. 

Serves 12 

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