Shrimp Etouffee - cooking recipe

Ingredients

1 1/2 sticks margarine
2 or 3 medium onions, chopped
1 large bell pepper, chopped
2 cloves garlic
4 large ribs celery, chopped
1 can Ro-Tel tomatoes and green chilies
juice of 1 lemon
dash of Worcestershire sauce
1/2 c. each: fresh parsley and green onion tops
1 can cream of mushroom soup
1 to 1 1/2 lb. peeled, raw shrimp

Preparation

Saute the first 6 ingredients until very soft.
Add lemon juice, Worcestershire sauce, parsley and green onion tops.
Stir just to mix and add soup and shrimp.
Cook 10 to 15 minutes over low heat.
Serve over rice.