Easy Shrimp Etouffee

• 34 cup margarine
• 3 medium onions, chopped
• 1 bell pepper, chopped
• 4 stalks celery, chopped
• 1 cup Ro-Tel tomatoes
• 12 lemon, juice of
• 1 teaspoon Worcestershire sauce
• 14 cup parsley, chopped
• 2 cloves garlic, minced
• 2 lbs shrimp, peeled
• 1 cup cream of mushroom soup
• 14 cup green onion top, chopped

1. Saute onions, bell pepper, celery and tomatoes in margarine, covered, for two hours.
2. Add remaining ingredients and cook 30 more minutes.
3. serve over hot rice.

margarine, onions, bell pepper, stalks celery, rotel tomatoes, lemon, worcestershire sauce, parsley, garlic, shrimp, cream of mushroom soup, green onion

Taken from www.food.com/recipe/easy-shrimp-etouffee-8206 (may not work)