Shrimp etouffee #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Shortening |
| 2 | Bell peppers; chopped | |
| 2 | Onions; chopped | |
| 1 | Rib celery; chopped | |
| 1 | Clove garlic; chopped | |
| 2 | pounds | Shrimp; cleaned |
| 2 | tablespoons | Tomato paste |
| Salt & pepper to taste | ||
Directions
Saut‚ onion, celery, bell pepper and garlic in shortening until tender.
Peel shrimp; toss into vegetable mixture and cook slowly until pink. Add tomato paste; season to taste and cover. Simmer about 10 minutes, adding a little water if necessary. Heap over cooked rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .