Cavaliers Cajun Shrimp Etouffe |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 60 |
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This recipe came from my pastor. Ingredients:
3 lbs butter |
50 lbs shrimp, 60-70 count peeled |
24 large onions |
6 bunches parsley |
16 ounces minced garlic |
16 green onions |
160 ounces tomato sauce |
416 ounces cream of mushroom soup (16 26-ounce cans) |
6 teaspoons app. lawery's garlic salt (adjust to taste) |
1 teaspoon app. cayenne pepper (adjust to taste) |
Directions:
1. Note: It is real easy to over salty this recipe. It’s better to add garlic salt one teaspoon at a time and taste throughout. The shrimp usually makes it salty by themselves so use caution.
2. Melt butter.
3. Sauté onions, parsley, and garlic in butter. Cook until onions become transparent and non-crunchy.
4. Add shrimp. Cook approx 10-15 minutes. Stir regularly on medium heat.
5. Add garlic salt and cayenne.
6. Add green onions.
7. Cook approx 20-30 minutes. Shrimp will begin to change from raw appearance to a more cooked appearance. Will firm and curl up tighter.
8. Add tomato sauce and cream of mushroom. When all ingredients come to a boil, lower to a simmer and stir occasionally making sure it doesn’t stick. Simmer for app. 1 hour or until gravy thickens.
9. Serve over rice with potato salad. Yum, yum!
10. Makes app. 10-12 gallons.
11. Note: Can add water if you like to get desired consistency. May need to add garlic salt and cayenne.
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