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Shrimp Etouffee

Type: Shellfish
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1/2 cup 99g / 3.5ozButter or margarine
2 cups 125g / 4.4ozOnions - chopped (medium)
1 cup 110g / 3.9ozChopped celery
1 cup 62g / 2.2ozChopped green onions
2   Garlic cloves - minced
1/2 cup 31g / 1.1ozFlour
4 cups 948mlWater
2   Tomatoes - (16 oz ea) - drained
2 tablespoons 30mlLemon juice
1 teaspoon 5mlSalt
2   Bay leaves
1/4 teaspoon 1.3mlDried thyme leaves
2 lbs 908g / 32ozShrimp - peeled, deveined
1/2 teaspoon 2.5mlTabasco pepper sauce
  Hot cooked rice

Recipe Instructions

In large saucepot or Dutch oven, melt butter; add onions, celery, green onions and garlic. Cook 5 minutes or until tender. Add flour; stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil. Reduce heat and simmer, covered, 30 minutes; stir occasionally.

Add shrimp and Tabasco pepper sauce. Simmer 5 minutes longer or until shrimp turn pink. Remove bay leaves. Serve over rice.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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