Side Pannel
Shrimp Etouffée #1
Shrimp Etouffée #1
- Recipe Submitted by ADMIN on 09/26/2007
Category: Shellfish, United States
Ingredients List
- 1 Stick butter; unsalted
- 2 md Onions; chopped
- 1 Celery rib; finely chopped
- 3 Garlic cloves; minced
- 1 1/2 ts Jalapeño pepper; minced
- 2 tb All-purpose flour
- 1 14 ounces ca italian chopped
- -tomatoes; juices reserved
- 1 tb Sweet paprika
- 1/2 ts Salt
- 1/2 ts Black pepper; freshly ground
- 1 pn Cayenne pepper
- 2 lb Medium shrimp; shelled and
- -deveined
- 4 Scallions; chopped
- 1/2 c Parsley; chopped
- 3 c Rice; cooked
Directions
1. In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions
and celery and cook over moderate heat until translucent, about 5 minutes.
2. Add garlic and jalapeño and cook for 2 minutes. Add flour and cook,
stirring constantly, for 5 minutes.
3. Stir in tomatoes and their juice, the paprika, salt, black pepper and
cayenne. Bring to a simmer, cover and cook for 5 minutes.
and celery and cook over moderate heat until translucent, about 5 minutes.
2. Add garlic and jalapeño and cook for 2 minutes. Add flour and cook,
stirring constantly, for 5 minutes.
3. Stir in tomatoes and their juice, the paprika, salt, black pepper and
cayenne. Bring to a simmer, cover and cook for 5 minutes.
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