Creamy Shrimp Etouffee
Ingredients:
4 T. butter
1 cup onion, chopped
1 cup bell pepper, chopped
½ cup celery, chopped
1 can condensed mushroom soup
¾ cup milk
1-2 t. Tabasco, to taste
½ t. salt
¼ t. garlic powder
¼ t. pepper
1 lb. peeled and de-veined shrimp
1½ cups cooked Minute rice
Instructions:
Cook rice according to package directions; reserve. Melt butter in a large skillet and saute onion, pepper and celery in butter until translucent, about 5 minutes. Stir in the soup, milk, Tabasco, salt, garlic and pepper; bring to a boil, reduce heat to medium and simmer 5 minutes. Add shrimp to skillet and simmer an additional 3-5 minutes until shrimp are no longer pink. Serve over hot rice.
