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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 3 |
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I got this recipe from a Coast Guard wife whose husband worked with mine. She was from a tiny town in Louisiana and said sometimes her dad would work for shrimp when it was in season and her mom would make this with some homemade biscuits to go with it. I lost this recipe once, and tried some more elaborate recipes for the etoufee, but this ones is TONS better than any I've tried. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of celery soup |
1 (10 ounce) can diced rotel tomatoes & chilies |
1 cup chopped onion |
1 cup chopped green bell pepper |
1 -2 lb shrimp, cleaned & deveined |
1/2 cup butter |
hot white rice |
Directions:
1. Melt butter in large saucepan. Sauté veggies until crisp-tender. Add soups & tomatoes. Simmer 45 minutes, then add shrimp, Cook until pink. Serve over hot white rice.
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