Margie's shrimp etoufee
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp; (cleaned) |
| ½ | teaspoon | Paprika |
| 4 | tablespoons | Cooking Oil |
| 2 | cups | Water |
| 1 | large | Onion; (chopped) |
| Green Onions; (chopped) | ||
| ½ | cup | Celery; (chopped) |
| ½ | teaspoon | Cayenne Pepper |
| 1 | medium | Bell Pepper; (diced) |
| ¼ | teaspoon | Black Pepper |
| 2 | Cloves Garlic; (diced) | |
| 1 | teaspoon | LA Hot Sauce; (optional) |
| 2 | tablespoons | Flour |
| 4 | cups | Cooked Wht. Rice |
| 1 | teaspoon | Salt |
Directions
Notes: From Margie's Cajun Foods.
In a 5 quart dutch oven, saute shrimp, onion, celery, bell pepper, and garlic in 4 tablespoons oil. Add paprika, cayenne pepper, hot sauce, and black pepper. Cook until all water has evaporated and shrimp are pink in color. Add 2 tablespoons flour and stir until well mixed. Cook until slightly brown, stirring constantly. Add 2 cups water and bring to a boil.
Lower heat and simmer for 5 minutes. Add green onions and cook 2 minutes.
Serve over cooked white rice. Makes 4 servings.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 9, 1998