1 large onion, chopped
2 tablespoons butter
1 cup all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 teaspoon salt
4 large shrimp, peeled and deveined
1 (10 ounce) can tomato soup
In a medium skillet, heat butter over medium heat. Stir in flour and cook, stirring constantly, for 5 to 6 minutes, or until mixture is lightly browned. Stir in milk, salt and shrimp. Stir well, and continue cooking for about 30 to 40 minutes.
With a metal spatula, coat shrimp with flour. Spoon mixture into a large resealable plastic bag with a small opening in the center. Seal bag in the microwave if it is too dark to see. Place bag into refrigerator overnight, so it can cool.
Remove shrimp from water, and steam in a microwave oven or in a heavy skillet over medium heat. Drain, and cut into pieces. Mix reduced fillets of shrimp with cream of mushroom soup.
Place remaining shrimp and cream of mushroom soup mixture into large plastic bag. Mix together with remaining cream of mushroom soup mixture, salt, squash, quartered bell peppers, mushrooms, bell peppers, cheese, lettuce, tomato juice, lemon zest, lemon zest, parsley, garlic powder, onion powder, celery salt, parsley salt, pepper seasoning, thyme, thyme salt, garlic powder salt, garlic powder salt, crushed red pepper, crushed black pepper, cooked shrimp, cooked shrimp, bell pepper, shallots, parsley, salt
Heat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with foil and place in oven. Place foil in pan, and preheat to 400 degrees F (200 degrees C).
Bake in preheated oven for about 35 minutes, turning a few times about halfway through the baking time.
Meanwhile, prepare cream of mushroom soup in microwave oven or in microwave in 3 minute increments. Mix together cream of mushroom soup, cream of mushroom soup, cream of mushroom soup, cheese, lettuce, tomato soup, celery salt, garlic powder, onion powder, celery salt, garlic powder salt, crushed red pepper, red pepper, mushrooms
Remove foil from oven. Bake for about 45 minutes, and about 1 hour for longer baking.
Remove foil from pan. Bake for 45 minutes, and about 1 hour for longer baking.
Remove foil from pan. Let cool, and brush sauce on shrimp and cream of mushroom soup. Garnish with lemon zest.