Pam's shrimp etouffee

Yield: 4 Servings

Measure Ingredient
1 pounds Fresh or frozen shrimp, peeled & deveined
2 cups Onion, chopped
1 cup Celery, finely chopped
½ cup Green pepper, finely chopped
3 \N Cloves garlic, minced
3 tablespoons Cooking oil
2 tablespoons Butter or margarine
4 teaspoons Cornstarch
½ cup Tomato sauce
1 cup Water
½ teaspoon Salt
1 teaspoon Cajun seasoning, or to taste
¼ teaspoon Ground red pepper
¼ teaspoon Black pepper
2 dashes Tabasco sauce, or to taste
½ teaspoon Dried basil, crushed
½ teaspoon Dried oregano, crushed
½ teaspoon Dried thyme, crushed
1 \N Bay leaf
⅛ \N Lemon
2 cups Hot cooked rice

Thaw shrimp, if frozen. In a large saucepan cook onion, celery, green pepper, and garlic, covered, in cooking oil for 10 minutes or till tender.

Add butter; stir till melted. Stir in cornstarch. Add tomato sauce, water, salt, ground peppers, Cajun seasoning, basil, oregano, thyme, bay leaf and tabasco sauce. Squeeze lemon wedge into pot and then toss the piece of lemon into pot as well. Cook and stir till bubbly.

Add shrimp. Return to boiling; reduce heat. Simmer, uncovered, for 4-5 minutes or till shrimp turns pink. Adjust seasonings to taste. Serve over fluffy white rice.

NOTES : I must give credit to Fletcher Overstreet/Jubail, KSA for helping me spice up this recipe.

Recipe by: Pamela Creeden Posted to MC-Recipe Digest V1 #663 by Creedenite@... on Jul 9, 1997

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