shrimp etouffee #2
- Categories
- Seafood
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ tablespoon | Shortening |
| 2 | Bell peppers; chopped |
| 2 | Onions; chopped |
| 1 | Rib celery; chopped |
| 1 | Clove garlic; chopped |
| 2 pounds | Shrimp; cleaned |
| 2 tablespoons | Tomato paste |
| Salt & pepper to taste |
Saut‚ onion, celery, bell pepper and garlic in shortening until tender.
Peel shrimp; toss into vegetable mixture and cook slowly until pink. Add tomato paste; season to taste and cover. Simmer about 10 minutes, adding a little water if necessary. Heap over cooked rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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