Easy shrimp etouffee

Yield: 4 servings

Measure Ingredient
1½ x Sticks margarine
1 each Bell pepper, chopped
1 cup Ro-tel tomatoes
1 teaspoon Worcestershire sauce
2 xes Garlic cloves, minced
1 cup Cream of mushroom soup
3 eaches Medium onions, chopped
4 eaches Ribs celery, chopped
1 x Juice of 1/2 lemon
¼ cup Parsley, chopped
2 pounds Shrimp, peeled
¼ cup Green onion tops, chopped

aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two hours. Add remaining ingredients and cook 30 more minutes.

erve over hot rice.

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