Shrimp Etouffee For 24 People - cooking recipe

Ingredients

6 lb. shrimp
2 stick butter
3 c. onions
1 1/2 c. celery
2 bell peppers
1 garlic
3 c. green onions
3 lemons
1/2 c. cornstarch
3 (10 oz.) cans Ro-Tel tomatoes
3 cans mushroom soup
3 (8 oz.) cans mushrooms (pieces and stems)

Preparation

Chop onions, celery, bell peppers, garlic and green onions. Saute in butter.
Squeeze lemons and add to mixture.
Place Ro-Tel tomatoes in food processor and whip.
Add tomatoes, mushroom soup and mushrooms to mixture.
Add at least 4 cups water.