"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Faux (Quick) Shrimp Etouffee Recipe

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This recipe for Faux (Quick) Shrimp Etouffee, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Adrian - HSSE
Added: Friday, February 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. shrimp tails, clean and peeled
2 T. white wine
1 T. white wine worchestershire
1 T. butter
1/2 C. Birdseye frozen seasoning vegetables
1 can Campbell's Cream of Shrimp Soup
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
Salt to taste
Tony's Seasoning
Green onion tops

Directions:
Directions:
In saucepan combine vegetables and butter and cook over medium heat until opaque and tender. Add soups, wine and worchestershire and seasonings. Cover and heat until bubbly. Add shrimp and heat until shrimp are tender and lightly pink. Spoon over rice and top with green onions.

Note: If sauce is thicker than desired, additional wine, broth or water may be added to achieve the perfect consistency.

Personal Notes:
Personal Notes:
Birdseye frozen seasoning vegetables contains diced onions, red and green bell pepper and parsley. You may substitute fresh cut if desired.

Serve with salad and french bread for a meal that takes 20 minutes to cook and serve.

 

 

 

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