Shrimp etouffe
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 3 | tablespoons | Flour |
| 1 | cup | Onion [chopped] |
| ¾ | cup | Green onions tops [chopped] |
| 1 | cup | Celery [chopped] |
| 1 | teaspoon | Paprika |
| 1½ | cup | Water |
| 2 | Chicken bullion cubes | |
| 2 | pounds | Shrimp [peeled & deviened] |
| Black pepper to taste | ||
| Cayenne pepper to taste | ||
Directions
FROM CHEF FREDDY'S
1) Blend the butter and the flour in a heavy skillet, cooking over low heat until dark brown, stirring constantly... Add in the onions green onion tops, and celery and cook until veggies are tender, stirring occasionally... 2) Add the paprika, water, and boullion cubes and simmer for 20 min... Add the remainder of the ingredients and simmer for 20 min more... 3) Serve over hot cooked rice From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120