Shrimp etouffee, piccadilly style
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine or butter unsalted |
| 1 | each | Chopped onion |
| ½ | each | Chopped bell pepper |
| 2 | cans | (10 3/4-oz each) condensed cream of mushroom soup (low-salt) variety |
| 1 | can | (10 3/4-oz) cream of celery |
| 1 | can | (8-oz) tomato soup |
| 3 | teaspoons | Old bay brand crab boil seasoning |
| 1½ | pounds | Frozen shrimp |
| 6-8 shakes tabasco (more/less) | ||
| Hot boiled long grain rice | ||
Directions
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.
Submitted By RICH HARPER On 02-21-95