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Shrimp Etouffee Recipe | |
Cajun Seafood | |
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Ingredients:
1 lb. fresh or frozen medium raw shrimp (in shells)1/2 cup margarine or butter 2 tblsp. all purpose flour 1 med. onion, chopped (about 1/2 cup) 1 small green pepper, chopped (about 1/2 cup) 1 medium stalk celery, thinly sliced (about 1/2 cup) 1 clove garlic, finely chopped 1 cup water 2 tblsp. snipped parsley 2 tsp. lemon juice 1/2 tsp. salt 1/2 tsp. pepper 1/8 to 1/4 tsp. red pepper sauce Hot cooked rice
Directions:
Peel shrimp. If shrimp are frozen, do not thaw; peel under cold running water. Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Heat margarine or butter in 3 qt. saucepan over medium-low heat until melted. Stir in flour. Cook, stirring constantly until bubbly and brown, about 6 minutes. Stir in onion, green pepper, celery and garlic. Cook and stir until vegetables are crisp-tender, about 5 minutes. Stir in shrimp, water, parsley, lemon juice, salt, pepper, and pepper sauce. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally until shrimp are pink, about 5 minutes.Serve over rice. 4 servings You can also use crawish tails in place of the shrimp for Crawfish Etouffee.
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