* Exported from MasterCook * Shrimp Etouffee, Piccadilly Style Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Posted To Recipelu Cajun Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine or butter unsalted 1 chopped onion 1/2 chopped bell pepper 2 cans -- (10 3/4-oz each) -- condensed cream of -- mushroom soup -- (low-salt) variety 1 can -- (10 3/4-oz) cream of -- celery 1 can -- (8-oz) tomato soup 3 teaspoons old bay brand crab boil seasoning 1 1/2 pounds frozen shrimp 6 shakes tabasco -- (more/less), up to 8 hot boiled long grain rice Saute onions and bell pepper in margarine or butter until tender. Add cream of mushroom and celery (low-salt)soups, tomato sauce, and crab boil. Simmer 15 min utes, stirring often. Rinse shrimp in very hot water to break apart, drain and add to sauce. Simmer until shrimp are tender, approximately 10-15 minutes. You may wish to under cook the shrimp if you're going to chill then reheat the etou ffee in the oven (at about 325 until warmed completely through; be sure to cove r 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 on Mar 18, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -