Shrimp Etouffee

Categories: Creole | Fish | Seafood | Crowds

Serves: 24 Servings

Ingredients:

3 c Onions,chopped
2 Bell peppers,chopped
3 c Green onions,chopped
3 Juice of lemons
3 cn Cream/mushroom soup(10.75oz)
4 c Water
1/2 c Cornstarch
Salt to taste
12 c Rice,hot cooked
1 1/2 c Celery,chopped
8 Garlic cloves,minced
1 c Butter or margarine
2 cn Tomato puree(15oz)
3 cn Mushrooms,pieces/stems(8oz)
6 lb Shrimp,shelled/deveined
1/2 c Water
Black pepper to taste

Instructions:
1. Heat half the butter in kettle; saute onions, celery, bell peppers,
garlic, and green onions until soft.
2. Add lemon juice, tomato puree, soup, mushrooms and water; simmer.
3. Saute shrimp in remaining butter in pink; add to vegetables and simmer
10 to 15 minutes.
4. Blend cornstarch and 1/2 cup water; stir into shrimp mixture.
5. Cook 10 minutes or until heated through.
6. Correct seasoning; serve over hot rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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