Shrimp Etouffee (A-2-Fay) |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force Base |
| Recipe: |
Shrimp Etouffee (A-2-Fay)
INGREDIENT:
2 Pounds of raw shrimp (peeled) ;
2 Cans Cream of Celery Soup ;
2 Cans Cream of Mushroom Soup ;
1 Large onion ;
Celery ;
garlic ;
1 small bell pepper ;
A dab of butter
DIRECTIONS:
Saute chopped fine onions (1 large), celery (2 to 3 pieces), 3 fingers of
garlic (granulated garlic powder or minced garlic can be used), bell pepper
(1 small); (if you do not like celery or bell pepper, it can be left out) in
margarine or butter until it gets soft on low heat (about 10 minutes); add
shrimp to sautéed vegs (cook about 15-20 minutes on low heat); add soups and
heat until hot (on low heat); Serve over white rice |
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