*  Exported from  MasterCook  *
 
                              Shrimp Etouffee
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Creole                           Fish
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 
       3 c  Onions,chopped
 
   1 1/2 c  Celery,chopped
 
       2    Bell peppers,chopped
 
       8    Garlic cloves,minced
 
       3 c  Green onions,chopped
 
       1 c  Butter or margarine
 
       3    Juice of lemons
 
       2 cn Tomato puree (15oz)
 
       3 cn Cream/mushroom soup (10.75oz)
 
       3 cn Mushrooms,pieces/stems (8oz)
 
       4 c  Water
 
       6 lb Shrimp,shelled/deveined
 
     1/2 c  Cornstarch
 
     1/2 c  Water
 
            Salt to taste
 
            Black pepper to taste
 
      12 c  Rice,hot cooked
 
  
 
   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.
 
  
 
 
 
                    - - - - - - - - - - - - - - - - - -