Shrimp Etouffee - cooking recipe

Ingredients

1 medium onion, diced
20 shallots, diced (green only)
1 stick butter, melted
1 lb. large shrimp, shelled, veined and cut into 1/2-inch pieces
2 cans cream of shrimp soup

Preparation

In a large pan, melt butter.
Saute diced onion until clear. Add shallots, stirring constantly.
Add shrimp soup; heat and stir.
Add shrimp pieces.
Cook until pink.
Serve over rice and Italian or French bread.