Marguerite's spicy shrimp w/ mushroom-wine sauce + mardi gras in new orleans

Ingredients

Marguerite's Spicy Shrimp w /Mushroom-Wine Sauce:

• 1 1/2 libra.'s large shrimp, peeled and deveined
• Juice of 1 lemon
• 2 tbs.'s olive oil
• 3 cloves garlic, minced
• 1 bunch green onions, sliced
• 1 jalapeno, seeded and chopped
• 1/2 cup each, onions, bell peppers, and celery, chopped
• 1/2 cup fresh mushrooms, chopped
• 1/4 cup fresh flat leaf parsley, chopped
• 1/4 cup dry white wine
• 1 can cream of mushroom soup
• 1/2 soup can water
• 1 tbs. or more Cajun seasoning (recipe below)
• 1/2 cup grated Parmesan cheese (optional)

Cajun Seasoning Blend :

• 1 tablespoon. salt
• 2 tablespoons.'s onion powder
• 2 tablespoon.'s garlic powder
• 2 tablespoon.'s paprika
• 1 tablespoon. cayenne pepper
• 1 tablespoon. black pepper
• 1 tablespoon. celery flakes
• 1 tablespoon. dried thyme

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Preparation

• Marguerite's Spicy Shrimp w /Mushroom-Wine Sauce:
  In large bowl, squeeze lemon juice on shrimp and season with Cajun seasoning. Toss to coat.
  Saute garlic and green onions in olive oil in a large skillet for 5 minutes. Add the trinity, mushrooms, and jalapeno and saute for 5 more minutes, stirring occasionally. Add shrimp and fresh parsley and stir and cook for 5 more minutes. Add the cream of mushroom soup, water, and wine and mix well. Bring to a boil, lower heat, cover, and simmer for 15 minutes. Add the Parmesan cheese, mix well and let stand for 5 minutes. Serve over pasta with a big tossed salad, and garlic bread, for a delightful meal.
• Cajun Seasoning Blend :
  Place all ingredients in food processor and pulse until well blended. Store in air tight container and pour into a shaker, and use as needed.