*  Exported from  MasterCook  *
 
                     Shrimp Etouffee, Piccadilly Style
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Posted To Recipelu               Cajun
                 Seafood                          Shrimp
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   margarine or butter unsalted
    1                    chopped onion
      1/2                chopped bell pepper
    2      cans          -- (10 3/4-oz each)
                         -- condensed cream of
                         -- mushroom soup
                         -- (low-salt) variety
    1      can           -- (10 3/4-oz) cream of
                         -- celery
    1      can           -- (8-oz) tomato soup
    3      teaspoons     old bay brand crab boil seasoning
    1 1/2  pounds        frozen shrimp
    6                    shakes tabasco -- (more/less), up to 8
                         hot boiled long grain rice
 
 Saute onions and bell pepper in margarine or butter until tender. Add cream of 
 mushroom and celery (low-salt)soups, tomato sauce, and crab boil. Simmer 15 min
 utes, stirring often. Rinse shrimp in very hot water to break apart, drain and 
 add to sauce. Simmer until shrimp are tender, approximately 10-15 minutes. You 
 may wish to under cook the shrimp if you're going to chill then reheat the etou
 ffee in the oven (at about 325 until warmed completely through; be sure to cove
 r pan). Can double or triple recipe. Serve over boiled long-grain rice. The old
  bay brand seasoning is very salty so that is why you use the low-salt soups.
 
 Posted to RecipeLu List by GramWag <GramWag@aol.com> on Mar 18, 1998, converted
  by MC_Buster.
 
 
 
 
 
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