Etoufee = a-two-faye

This past weekend our strange February weather resumed to normal.

The old folks might say we had a "cool-snap".

Have you ever heard those words?

Anyhow, perfect time to have a warm bowl of

Shrimp Etoufee

This is such a quick dish to prepare.

Definitely not to be labeled healthy,

 due to the number of cans to be opened.

But very tasty and (heavy).

Quick was what I needed, because the

 three hungry guys needed something "substantial" and fast.

I served the etoufee with garlic bread. 

The serving dish to the left of the bowl was for the bread.

My picture taking had to be fast too,

because they were not waiting around long for me to

change settings on the camera and do any staging.  :)

Shrimp Etoufee

(easy recipe to half)

2 cans  cream of celery soup

2 cans cream of mushroom

2 cans Rotel (I use mild)

1/4-1/2 cup green onion chopped

1 stick butter (unsalted)

2 tsp. garlic

1&1/2 lbs. shrimp (pre-cooked & frozen)

Optional: I added a tsp. of liquid shrimp/crab boil

not necessary because I have prepared with or without

Saute green onion in butter.

Open and place contents of cans in large pot.

Add sauted onions & butter.

Heat until bubbly and add thawed & de-tailed shrimp.

(I run warm water over my shrimp and pull tails off.)

Let simmer on low or place in crock pot on low for about

an 30-60 minutes. (be careful will stick easily)

Serve over rice. 

Hope you enjoy!

~Karen