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Shrimp Etouffee, Piccadilly Style

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, B12, C, D, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 tablespoons margarine or butter unsalted

  3. 1 chopped onion

  4. 1/2 chopped bell pepper

  5. 2 cans condensed cream of -- (10 3/4-oz each)

  6. -- mushroom soup

  7. 1 can cream of celery -- (10 3/4-oz)

  8. 1 can tomato soup -- (8-oz)

  9. 3 teaspoons old bay brand crab boil seasoning

  10. 1 1/2 pounds frozen shrimp

  11. 6 shakes Tabasco -- (more/less)

  12. hot boiled long grain rice

Instructions Jump to Ingredients ↑

  1. Sauté 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

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