Shrimp Etouffee - cooking recipe

Ingredients

1 lb. peeled shrimp
1 stick margarine
2 onions
1/2 bell pepper
1 bunch green onions
1/2 Tbsp. paprika
1 dash each: salt, pepper and red pepper
1 can cream of celery soup
1 can cream of mushroom soup

Preparation

Melt margarine.
Add onions, bell pepper and onion tops; saute for about 30 minutes.
Add cream of mushroom and cream of celery soup with 1 can of water.
Stir and cook until thickens.
Add salt and pepper to taste.
Add 1/4 teaspoon red pepper and 1/2 tablespoon paprika, then add shrimp (which makes its own water). Cook until thickens again.
Serve over rice.
Delicious.