Shrimp Etouffe(A-2-Fay)

• 1 stick butter
• 1 medium onion, finely chopped
• 2 gloves garlic, minced
• 1 (10 3/4 oz.) can cream of shrimp soup
• 1 lb. uncooked small to medium size raw shrimp, peeled and deveined
• 1/4 c. parsley
• 1/4 c. green onions
• Tony Chachere original Creole seasoning
• 1 Tbsp. cornstarch in 1/4 c. water (use only if sauce needs to be thickened)
• salt to taste

1. Season peeled shrimp with Creole seasoning. Place in refrigerator for later. Melt butter in pot. Cook onions until soft. Add garlic and stir for 2 minutes. Stir in soup and cook on low for 5 minutes, stirring often, until well blended. Add shrimp, green onions and parsley. Simmer for 15 minutes. If the shrimp makes too much liquid, you can use some of the cornstarch to thicken. Serve over cooked white long grain rice. Serves 4 easily.

butter, onion, garlic, cream of shrimp soup, shrimp, parsley, green onions, chachere, cornstarch, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37459 (may not work)