Shrimp Etouffee

Recipe Ingredients

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

Recipe Instructions

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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