Shrimp Etouffee - cooking recipe

Ingredients

1/2 c. chopped green onion
1 c. celery, chopped
2 green peppers, chopped
1 large onion, chopped
dash of Tabasco
dash of Worcestershire
1 stick margarine
salt and pepper to taste
red pepper to taste
1 can cream of mushroom soup
1/2 lb. shrimp per person

Preparation

In a large kettle, cook vegetables in melted margarine.
Add remaining ingredients, except shrimp.
Just before serving, add shrimp and cook until pink.
May add some water, if too thick, or more soup, if too thin.
Serve over rice.