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Shrimp Etouffee Recipe

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This recipe for Shrimp Etouffee, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 medium onions, chopped
2 garlic cloves, chopped
1/2 bell pepper, chopped
2 stalks celery chopped
1 can Rotel tomatoes
1 stick margarine or butter
parsley and green onions chopped
1 Tblsp lemon juice
1 tsp Worcestershire sauce
1 can cream of mushroom soup, undiluted
1 quart, peeled shrimp (about 2 pounds)
salt and pepper to taste

Saute onions, garlic, bell pepper, celery and tomatoes in butter or margarine until tender. Add parsley, onions, lemon juice, worcestershire sauce, mushroom soup and shrimp. Salt to taste. Cook over low heat until shrimp are done and serve over rice.




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