I found this recipe in one of the cookbooks that June gave me last year. She's cleaning out her collection and I always welcome new additions to mine! This is definitely a homemaker's version of etouffee, but it turned out delicious and I will definitely make it again! Enjoy!
Shrimp Etouffee
1/2 cup chopped onions
1 1/2 cups chopped green peppers
1 clove of garlic
1/2 cup chopped celery
1 stick margarine
1 can cream of celery soup
1 can cream of mushroom soup
1 small bunch of green onions chopped
1 small bunch of parsley, chopped
1 lb. cleaned cut up shrimp
Cook chopped onions, peppers, celery and garlic in margarine until soft. Add shrimp and cook 20 minutes. Add soups, green onions and parsley. Cook 20 minutes over low heat. Serve over cooked rice. Serves 4-6.
Shrimp Etouffee over rice with steamed broccoli and jalapeno cornbread
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