*Mark’s Shrimp Etoufee
In large stock pot, saute garlic, celery, onions and pepper in oil over medium heat until on- ions are clear, about 10 minutes. Add mushroom soup, onion soup, tomato paste and Rotel, stir well. Bring to a slow boil, and add stock, Tony’s, red pepper sauce and parsley. Reduce heat and simmer, covered for at…