Shrimp etouffee a la sherry
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh Peeled Shrimp |
| 2 | cups | Chopped Onion |
| 2 | cups | Chopped Celery |
| ½ | cup | Chopped Parsley |
| 3 | eaches | Cloves Garlic, Chopped |
| 1 | cup | Chopped Green Pepper |
| 1 | cup | Chili Sause |
| ¾ | cup | Cooking Oil |
| 1½ | tablespoon | Cornstarch |
| 1½ | cup | Cold Water |
| 1½ | cup | Cooking Sherry |
| 1 | tablespoon | Lea & Perrins Sauce |
| 1 | dash | Red Hot Sauce |
| Salt, Black Pepper and | ||
| Cayenne Pepper To Taste | ||
Directions
Peel shrimp, season generously with salt, black pepper and cayenne pepper and set aside. Heat cooking oil; add onions, celery, green pepper,parsley and garlic. Cook slowly in uncovered heavy pot until tender and wilted. Add chili sauce and simmer for 10 minutes.
Dissolve cornstarch in water and add to mixture. Add seasoned shrimp and cook over medium heat for about 20 minutes; add sherry and cook an additional 20 minutes. Serve over steamed rice. Will serve about 8 or 4 Cajuns :-).
Posted By: Earl Brassette
From Down In Cajun Country - Folsom, Louisiana Submitted By ROBERT MILES On 08-31-95