Shrimp etouffe

Shrimp Etouffe recipe

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Two 10.5-ounce cans cream of mushroom soup
Two 10.75-ounce cans Ro-Teldiced tomatoes (original)
1 yellow onion, finely chopped
2 bundles green onions, chopped
1 cup celery, finely chopped
1 bell pepper, finely chopped
4 to 5 sprigs parsley, chopped
1/2 teaspoon celery seeds
4 to 6 Tablespoons butter or margarine
2 pounds peeled, raw shrimp (if large, cut into smaller pieces)

Combine all vegetables with celery seeds and butter in microwave-safe dish. Cover and cook on high for 15 minutes, stirring occasionally. Add soup and tomatoes. Cook on high 10 minutes. Add shrimp. Cook on high 10 more minutes. Serve over rice.

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