Shrimp Etouffee, Piccadilly Style

Shrimp Etouffee, Piccadilly Style

1 Preparation Time :

Categories : Posted To Recipelu Cajun

Seafood Shrimp

Amount Measure Ingredient -- Preparation Method -- -- --

2 tablespoons margarine or butter unsalted

1 chopped onion

1/2 chopped bell pepper

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

-- mushroom soup

-- (low-salt) variety

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

-- celery

1 can -- (8-oz) tomato soup

3 teaspoons old bay brand crab boil seasoning

1 1/2 pounds frozen shrimp

6 shakes tabasco -- (more/less), up to

hot boiled long grain rice

Saute 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 min

utes, 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 etou

325 until warmed completely through; be sure to cove

r 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.

18, 1998, converted

by MC

Buster. - - - - - - - - - - - - - - - - - -