Shrimp Etouffe

In 1960 my dad, Jerry, and my mom, Dolores, added rooms onto their house after the birth of their fifth child.  Jerry would go trolling for shrimp in Big Lake and sell them to help pay for new carpet.  My sister, Linda and I (Pat) would ride in the boat and head the shrimp as Daddy caught them.  I would get seasick and throw up over the side.  What fond memories!  Mom would make wonderful shrimp dishes and this was one of them.

If the sauce is too thin, add a little cornstarch mixed with a little water.  Aunt Janet likes to add 2 cans of cream of mushroom soup.

By Granny–Dolores Borel

Ingredients

1        Stick  Butter
2       Onion — chopped
1        Bell Pepper — chopped
Mushroom — sliced
3        Stalks  Celery — chopped
2        Pounds  Shrimp–peeled
1        Can  Rotel Tomatoes
1        Can  Cream of Mushroom Soup
1        Tablespoon  Lemon Juice
1        Teaspoon  Worcestershire Sauce
Parsley
Green Onion — chopped

Method

Saute onions, bell pepper, and celery.  Add mushrooms

Add shrimp and season with Tony’s Seasoning.  Cook until pink.

Stir in remaining ingredients.

Serve over cooked rice.