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Shrimp Etouffee




Source of Recipe


Internet


List of Ingredients




3 cups onions, chopped
1 1/2 cups celery, chopped
2 bell peppers, chopped
8 garlic cloves, minced
3 cups green onions, chopped
1 cup butter
juice of 3 lemons
2 15 ounce cans tomato puree
3 cans cream of mushroom soup
3 8 ounces cans mushrooms pieces with stems
4 cups water
6 pounds shrimp, shelled, deveined
1/2 cup cornstarch
1/2 cup water
salt to taste
black pepper to taste
12 cup rice, hot cooked

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


Recipe