Pam's shrimp etouffee
4 Servings
Ingredients
| Quantity | 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 | 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 | Bay leaf | |
| ⅛ | Lemon | |
| 2 | cups | Hot cooked rice |
Directions
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