Shrimp Etouffee(Servings: 12)

• 5 lb. shrimp, diced
• 8 strips bacon, cooked
• 1/2 c. bacon drippings or 1/4 c. olive oil
• 2 small onions, chopped
• 2 Tbsp. Worcestershire sauce
• black pepper and red pepper to taste
• 3 dashes Tabasco sauce
• garlic salt to taste
• 2 cans cream of mushroom soup
• 2 cans cream of celery soup
• 1 can water
• 1/2 c. white wine
• 2 bunches green onion, chopped

1. Saute onions in bacon grease.
2. Add Worcestershire sauce, black and red pepper, Tabasco sauce, garlic salt and salt.
3. Add shrimp and cook until pink.
4. Add mushroom soup, celery soup and water. Add bacon and white wine.
5. Garnish with chopped green onions and tops.
6. Serve over cooked rice.

shrimp, bacon, bacon, onions, worcestershire sauce, black pepper, tabasco sauce, garlic salt, cream of mushroom soup, cream of celery soup, water, white wine, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992937 (may not work)