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1/2 c. butter, melted
1/2 c. green bell pepper, chopped
1/2 c. Bloody Mary mix
2 tbsp. flour
1 tsp. salt
1 lb. raw shrimp, peeled
1/2 tsp. cayenne pepper
Lemon juice
1 to 1 1/2 c. onion, chopped
1/2 c. celery, chopped
3 cloves garlic, minced
2 heaping tbsp. undiluted cream of celery soup
1/8 tsp. Tabasco

In 2 quart dish, melt butter and saute onion, pepper, celery and garlic on high for 15 minutes, covered. Stir in flour and Bloody Mary mix. Add cream of celery soup and salt. Cover. Cook on high for 5 minutes. Add shrimp, pepper and Tabasco sauce. Cook on high for 8 minutes or until shrimp are pink and tender. Stir once or twice. Squeeze a small amount of lemon juice over Etouffee and serve with rice.
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