MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Shrimp Etouffee
  Categories: Creole, Fish, Seafood, Crowds
       Yield: 24 servings
       3 c  Onions,chopped
       2 ea Bell peppers,chopped
       3 c  Green onions,chopped
       3 ea Juice of lemons
       3 cn Cream/mushroom soup (10.75oz)
       4 c  Water
     1/2 c  Cornstarch
       1 x  Salt to taste
      12 c  Rice,hot cooked
   1 1/2 c  Celery,chopped
       8 ea Garlic cloves,minced
       1 c  Butter or margarine
       2 cn Tomato puree (15oz)
       3 cn Mushrooms,pieces/stems (8oz)
       6 lb Shrimp,shelled/deveined
     1/2 c  Water
       1 x  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.