Shrimp Etouffee II Chef John's Recipe

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Shrimp Etouffee II

"This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers!"

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
• 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
• 1/4 teaspoon cayenne pepper

Instructions :

Prep : 20M	Cook : 6M	Ready in : 45M

• 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.
• 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.

Notes :

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