*  Exported from  MasterCook  *

                   Shrimp Etouffee, Piccadilly Style

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafood                          Cajun

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      tb            Unsalted butter
  1                    Onion -- chopped
    1/2                Bell pepper -- chopped
 21 1/2  oz            Condensed cream of mushroom soup
                       - (low-salt variety) (2 cans)
 10 3/4  oz            Can cream of celery soup
  8      oz            Can tomato soup
  3      ts            Old bay brand crab boil seasoning
  1 1/2  lb            Frozen shrimp
  6      ds            Tabasco -- up to 8 ds, to taste
                       Boiled long grain rice -- hot

Saute onions and bell pepper in 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 to 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°F 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.

Posted to RecipeLu List by GramWag <[email protected]> on Mar 18, 1998


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