Easy Shrimp Etouffee

• 1 1/2 sticks margarine
• 3 medium onions chopped
• 1 each sweet red bell peppers chopped
• 4 Ribs celery chopped
• 1 cup tomatoes, canned rotel
• 1 x lemon juice of half
• 1 teaspoon worcestershire sauce
• 1/4 cup parsley leaves chopped
• 2 each garlic cloves minced
• 2 pounds shrimp peeled
• 1 cup soup, cream of mushroom
• 1/4 cup scallions, spring or green onions tops, 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, sweet red bell peppers, celery, tomatoes, lemon juice, worcestershire sauce, parsley, garlic, shrimp, soup, scallions

Taken from recipeland.com/recipe/v/easy-shrimp-etouffee-35977 (may not work)