50+ Friends Club Cookbook
Fish and Seafood

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Shrimp Etoufee

From the Kitchen of:  Pepper

1/2	c.	Butter, melted
1 1/2	c.	Onion, chopped
1/2	c.	Green Bell Pepper, chopped
3	cloves	Garlic, minced
1/2	c.	Celery, chopped
2	Tbsp.	Flour
1/2	c.	Bloody Mary Mix
2	Tbsp.	(heaping) undiluted Cream of Celery Soup
1	tsp.	Salt
1	lb.	Raw Shrimp, peeled
1/2	tsp.	Cayenne Pepper
1/8	tsp.	Red Pepper Sauce (Tabasco)
		Lemon Juice

In a 2 qt. glass or ceramic dish, melt butter and saute onion, bell pepper and garlic on high in microwave for 15 min. uncovered. Stir in flour and Bloody Mary Mix. Add soup and salt. Microwave on HIGH 5 minutes. Add shrimp, pepper and red pepper sauce. Microwave on HIGH 8 minutes or until shrimp are pink and tender. Stir once or twice. Squeeze a small amount of lemon juice over etouffee and serve over rice.