Shrimp Etouffee Recipe - Cooking Index
1 1/2 lbs | 681g / 24oz | Medium-size fresh unpeeled shrimp |
Vegetable cooking spray | ||
2 cups | 125g / 4.4oz | Chopped onion |
1 cup | 146g / 5.1oz | Chopped green bell pepper |
1/2 cup | 55g / 1.9oz | Chopped celery |
2 | Garlic - minced | |
3 tablespoons | 45ml | Margarine |
3 tablespoons | 45ml | All-purpose flour |
1/4 cup | 59ml | Water |
1/4 teaspoon | 1.3ml | Salt |
1/4 teaspoon | 1.3ml | Black pepper |
1/8 teaspoon | 0.6ml | Ground red pepper |
8 oz | 227g | Clam juice - (1 bottle) |
6 cups | 960g / 33oz | Hot cooked rice |
Cooked without salt or fat |
Peel and devein shrimp; set aside.
Coat a large, heavy saucepan with cooking spray; place over medium-high heat until hot. Add onion and next 3 ingredients, and saute 10 minutes or until tender. Remove from pan; set aside.
Melt margarine in pan over medium heat; stir in flour. Cook 7 minutes or until very brown, stirring constantly. Gradually add water, blending with a wire whisk. Stir in onion mixture, salt, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add shrimp; cook an additional 10 minutes or until shrimp are done. Yield: 6 servings (serving size: 2/3 cup shrimp mixture and 1 cup rice).
Source:
Cooking Light, Jan/Feb 1994, page 108
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