Recipe - Easy Shrimp Etouffee

6 tablespoon Margarine
1 cn RoTel tomatoes and green
peppers
1 md Bell pepper; chopped
2 To 3 ribs Celery; chopped
2 md Onions; chopped
1 To 2 cloves Garlic; minced
1 teaspoon Worcestershire sauce
1 cn Cream of mushroom soup
Juice of One half lemon
One fourth cup Parsley, chopped; or 1 1/2
T. dried
1 One fourth To 1 One half pound Shrimp; peeled
One fourth cup Green onion tops, chopped;
optional for garnish

Saute onions, bell pepper, garlic, celery and tomatoes in margarine,
covered, on Low for two hours. Just before serving, add remaining
ingredients except green onion tops and cook for 510 minutes, until shrimp
are cooked. Serve over hot rice, garnished with green onion tops, if
desired. This makes a very generous 4 servings.
Recipe By : Source unknown, adapted by bobbi744@sojourn.com

Posted to MCRecipe Digest V1 #223

Date: Sun, 22 Sep 1996 19:37:36 0400

From: Robertal Banghart bobbi744@sojourn.com

NOTES : This was absolutely delicious. I made some changes in the recipe. I
cut the margarine from 1 One half stick to only 6 Tbsps., instead of 4 stalks of
celery I used 23 and only 2 onions instead of 3; and I used only 1 1/4
pound shrimp. It was perfect. Nice company dish. Much of the work can be
done well ahead of time and finishing up takes only about 5 minutes.