Margie's shrimp etoufee

Yield: 1 Servings

Measure 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

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

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