Shrimp Etouffee



	Shrimp Etouffee fish, seafood, creole 3 cup onions,chopped 2 each bell peppers,chopped 3 cup green onions,chopped 3 each juice of lemons 3 can cream/mushroom soup(10.75oz) 4 cup water 1/2 cup cornstarch 1 single salt to taste 12 cup rice,hot cooked 1 1/2 cup celery,chopped 8 each garlic cloves,minced 1 cup butter or margarine 2 can tomato puree(15oz) 3 can mushrooms,pieces/stems(8oz) 6 lb shrimp,shelled/deveined 1/2 cup water 1 single black pepper to taste 1. Heat half the butter in kettle; saute onions, celery, bell peppers, garlic, and green onions until soft. 2. Add lemon juice, tomato puree, soup, mushrooms and water; simmer. 3. Saute shrimp in remaining butter in pink; add to vegetables and simmer 10 to 15 minutes. 4. Blend cornstarch and 1/2 cup water; stir into shrimp mixture. 5. Cook 10 minutes or until heated through. 6. Correct seasoning; serve over hot rice.