Side Pannel
Shrimp Etouffee
Shrimp Etouffee
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, United States, Seafood
Ingredients List
- 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
Directions
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.
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.
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