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SHRIMP ETOUFFEE | |
2 onions, chopped 1 1/2 c. chopped celery 1 sm. green pepper, chopped 1 sm. red pepper, chopped Touch of garlic salt 1/2 c. butter 1/4 c. sherry wine 1 lb. shrimp, cleaned 1 (10 3/4 oz.) can cream celery soup OR 1 (10 3/4 oz.) can cream mushroom soup 1 handful chopped parsley In electric fry pan or any 10-inch skillet saute onions, celery, peppers, and garlic salt in butter. Add shrimp and cook for 4 minutes. Add soup and parsley and simmer for 20 minutes. Add sherry and serve on rice. Serves 4-6. |
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