Shrimp Etouffee, Piccadilly Style

Title:
Shrimp Etouffee, Piccadilly Style

Yield:
1 Servings

Categories:
Shrimpst,
Cajun,
Creole,
Seafood,
Shrimp




Ingredients:





     2 tb Margarine or butter unsalted


     1    Chopped onion


   1/2    Chopped bell pepper


     2 cn (10 3/4-oz each) condensed


          -cream of mushroom soup


          -(low-salt) variety


     1 cn (10 3/4-oz) cream of celery


     1 cn (8-oz) tomato soup


     3 ts Old bay brand crab boil


          -seasoning


 1 1/2 lb Frozen shrimp


          6-8 shakes tabasco


          -(more/less)


          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 minutes, 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 etouffee in the oven (at about 325 until warmed completely


 through; be sure to cover 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-digest by GramWag 
on Mar 18, 1998