Shrimp "Etouffee"

This is not the real thing. It is a Midwestern take on the Louisiana classic but is very good in it’s own way, quick and convenient. Use plenty of black pepper.

2 lb. Shrimp, cooked, peeled, deveined
1 can cream of mushroom soup
1 can cream of celery soup
2 large onions, chopped fine
1 large green pepper, chopped fine
2 c. celery, chopped fine
2 sticks butter
Red and black pepper to taste

Saute onion, pepper and celery in butter until tender. Add soups (do not dilute). Simmer 30 minutes. Season to taste and add shrimp. Serve over rice.