Shrimp étouffé
Deborah
A“Roger” Specialty!
ingredients
- 1/2 C. butter
- 1 large onion, chopped
- 1/4 C. celery, finely chopped
- 2 cloves garlic, minced
- 1/4 C. green peppers, chopped
- 1/2 tsp. black pepper
- 1/4 tsp. white pepper
- 1 lb. shrimp
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1 T. (or more) Louisiana hot sauce
- 1 1/2 T. Flour
- 3/4 C. water
- 1/2 C. green onions, chopped
- 1/4 C. fresh parsley, finely chopped
- Hot cooked rice
directions
- 1
Melt butter in a large skillet over medium-high heat. Add onion, celery, pepper & garlic and stir constantly for about 5 minutes.
- 2
Stir in shrimp and salt, pepper, onion powder & hot sauce and cook for about 5 minutes, stirring constantly.
- 3
Add flour & stir for 2 minutes.
- 4
Add water and cook over low heat, stirring constantly for about 15 minutes.
- 5
Stir in green onions & parsley.
- 6
Serve over rice.
Source: Roger
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