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  • Shrimp etouffe

Shrimp etouffe

Posted on Jun 9th, 2018
by Matthew
Categories:
  • Recipes

Shrimp Etouffe recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Shrimp etouffe. Read more below.
Shrimp etouffe, recipe Rating: 4.8
Number of votes:80
Ingredients
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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Reference: Shrimp etouffe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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