Shrimp Etouffee Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Onions, chopped
2 each: Bell peppers, chopped
3 cup: Green onions, chopped
3 each: Juice of lemons,
3 can: Cream/mushroom soup, 10.75oz
4 cup: Water,
1/2 cup: Cornstarch,
Salt to taste,
12 cup: Rice, hot cooked
1 1/2 cup: Celery, chopped
8 each: Garlic cloves, minced
1 cup: Butter or margarine,
2 can: Tomato puree, 15oz
3 can: Mushrooms,pieces/stems, 8oz
6 lbs: Shrimp, shelled/deveined
1/2 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp