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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
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South Louisiana, cajun, flavor This is a VERY easy recipe. I grew up in south Louisiana and have eaten Shrimp Ettouffe in the finiest restaurants in New Orleans. It is SO good! I made it for my extended family last Christmas at our pot-luck buffet meal and it was the first dish that was gone. This recipe is delicious served with hot french bread and a salad. It is my husband's favorite meal! It can be easily be doubled or tripled to feed a large crowd. Ingredients:
1 (10 1/2 ounce) can cream of mushroom soup |
1/2 cup butter (1 stick) |
1 cup pace picante sauce (hot) |
2 lbs medium raw shrimp (peeled, defrosted, frozen is fine if not freezer burnt) |
2 cups cooked white rice |
Directions:
1. Melt butter large skillet; add cream of mushroom soup and Picante sauce.
2. Mix well until hot, about 5 minutes;.
3. Add raw shimp and cook untill shrimp are white, about 2-3 minutes. IMPORTANT, do not over cook shrimp.
4. Serve on hot white rice.
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