SHRIMP ETOUFFEE (From Louisiana)
Michael Martin
ingredients
- 1 lb. fresh or frozen med. raw shrimp in shells 1/4 c. margarine or butter
- 2 tbsp. all-purpose flour
- 1 med. onion, chopped (about 1/2 c.)
- 1 small. green pepper, chopped (about 1/2 c.)
- 1 med. stalk celery, sliced (about 1/2 c.)
- 1 clove garlic, chopped
- 1 c. water
- 2 tbsp. parsley, fresh
- 2 tsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8-1/4 tsp. red pepper sauce or hot sauce
- Hot cooked rice
directions
- 1
Peel shrimp (if shrimp are frozen, do not thaw; peel under running cold water) each shrimp; wash out sand vein.
- 2
Heat margarine in 3 quart saucepan over medium-low heat until melted. Stir in flour and brown, about 6 minutes. Stir in onion, green pepper, celery and garlic. Cook about 5 minutes. Stir in shrimp, water, parsley, lemon juice, salt, pepper and hot sauce.
- 3
Heat to boiling, reduce heat. Simmer uncovered stirring occasionally, until Shrimp are pink. Makes 4 servings.
Source: Michael
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