Piccadilly Shrimp Etouffee - cooking recipe

Ingredients

1/2 c. butter (no substitute)
2 large onions or 1 onion, plus one bunch green onions
1 bell pepper, chopped
2 pods garlic, minced
1 tsp. paprika
1 can Ro-Tel tomatoes
1 can cream of mushroom soup
1/2 c. parsley, chopped
1 lb. peeled, deveined shrimp

Preparation

Saute first 4 ingredients for 20 minutes.
Combine paprika, Ro-Tel tomatoes and soup.
Add to vegetables and cook 20 minutes. Add parsley and continue to cook 10 more minutes.
Add shrimp to sauce and allow to blend about 15 more minutes.
Serve over steamed rice.