Shrimp etoufee
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Stick butter | |
| 2 | tablespoons | Flour |
| 1 | cup | Chopped onion |
| ½ | cup | Chopped celery |
| ⅓ | cup | Chopped bell pepper |
| 1 | Clove (large) garlic; mashed | |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Minced parsley |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | cup | Water |
| 1½ | pounds | Shrimp; peeled and deveined |
| Hot cooked rice | ||
Directions
In a heavy 2 quart saucepan, melt butter. Add flour and cook over low heat, stirring constantly to make a light brown roux. Add onion, celery, bell pepper and garlic. Cook until vegetables are soft. Add remaining ingredients except for shrimp. Simmer for 15 minutes, stirring occasionally. Add shrimp and cook until done, 3 to 5 minutes. Turn off and let cool. Flavor is enhanced if refrigerated overnight and reheated. Serve over hot rice. Yield: 6 servings.
MRS. VINCENT FOSTER
HOPE, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .