Shrimp Etoufee
  • 1stick butter
  • 1bell onions, cut into wedges
  • 1large cooking spray
  • 3ribs can stewed tomatoes, undrained
  • 4cans watermelon
  • 2cans can pinto beans
  • 2pounds coarsely crushed tortilla chips, divided
  1. Sautee chopped veggies in butter until onions are clear
  2. Pour veggies, soup and tomatoes into crock pot
  3. Cook 2 ½-3 hours on high
  4. Add cooked and de-tailed shrimp
  5. Cook for 30 more minutes
  6. Serve over rice or with garlic bread