RCI-SP.004.0215.001
Microwave Shrimp Étouffée
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoffman Estate in Grand Prairie, Texas in 1992.
Prep45 min
Cook15 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 2 cans
- 2 cans
- yellow onion finely chopped1 unit
- bundles green onions chopped2 unit
- finely-chopped celery1 cup
- bell pepper finely chopped1 unit
- 4 sprigs
- ½ teaspoon
- 4 tablespoons
- 2 pounds
Method
1
Melt butter in a large microwave-safe dish on high power for 1 minute, then add the finely chopped yellow onion, celery, and bell pepper.
2
Microwave the vegetable mixture on high for 3 minutes, stirring halfway through, until the vegetables begin to soften.
3 minutes
3
Stir in the cream of mushroom soup, canned tomatoes with green chilies, celery seeds, and chopped green onions until well combined.
4
Microwave the mixture on high for 2 minutes, stirring once, until the sauce is hot and bubbling.
2 minutes
5
Add the peeled raw shrimp to the sauce and stir well to coat evenly with the mixture.
6
Microwave on high for 2 minutes, then stir and microwave for an additional 1 minute until the shrimp are pink and cooked through.
3 minutes
7
Garnish with fresh chopped parsley and serve immediately over rice.