Shrimp Etoufee

Another Cajun recipe that I tried. My husband had this at a seafood restaurant and really liked it, so I wanted to see if we could make it at home. Fairly easy to make! You can serve this over rice.

My modifications:
Cooked this over a stove instead of in the microwave.
Also added some Zatarain's Creole seasoning on top

Shrimp Etoufee II (~from allrecipes.com)

Ingredients:

1/4 cup margarine

1/2 cup chopped onion

1/2 cup chopped green onion

1/2 cup chopped green bell pepper

4 cloves minced garlic

1/2 cup celery, diced

1/2 cup chopped fresh parsley (used dried parsley)

3 tablespoons tomato paste

1 (10.75 ounce) can condensed cream of chicken soup

1 pound cleaned shrimp

salt to taste

1/4 teaspoon hot pepper sauce to taste (did not use)

1/4 teaspoon cayenne pepper

 

Directions:

1. In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
2. Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.