Shrimp Etouffee

Title:
Shrimp Etouffee

Yield:
24 Servings

Categories:
Creole,
Fish,
Seafood,
Crowds




Ingredients:





     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






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini