Sunday, September 25, 2011

Simple Shrimp Etouffee

by Allison Soine

2 oz bags frozen shrimp (or 1-1.5 lb fresh)
1 can cream of mushroom soup
1 can cream of celery soup
1 large onion, chopped
1 stalk green onions, chopped
2-3 garlic cloves, minced
2-3 tablespoons parsley, chopped
olive oil
1/2 cup tomatoes, diced
1 tsp. thyme, or more to taste
Tony's to taste

Saute onions, green, onions, and garlic in oil. Stir in soups, increase heat, bring to boil stirring constantly. Reduce heat to medium, stir in shrimp, thyme, Tony's and tomatoes. Cook for about 10 minutes, into shrimp are pink. Sprinkle parsley, serve over hot rice. Serves 4

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