Tuesday, December 15, 2009

Shrimp Etoufee

Yum yum!!  I combined a few recipes I found to make this winner.  We will definitely be eating this again.  (I am pretty positive I remembered the recipe for this, but if something doesn't turn out right, please let me know so I can revise it)

Shrimp Etoufee
Serves: 2+
Calories:  1300 in recipe


-about a pound of shrimp, tails removed
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon red pepper flakes
-1/4 cup butter
-1/4 cup butter
-1/4 cup flour
-1 cup diced onion
-1 cup sliced celery
-1 cup diced green pepper
-maybe some cornstarch
-1 1/2 cup water

1.  In a large skillet, place 1/4 cup butter and 1/4 cup flour over medium heat.  Cook until it gets as brown as you can get it.  The longer the better without it burning or getting nasty.

2.  Throw in the onions and rest of the butter and cook for a few minutes.  Then throw in the celery and bell peppers for a couple more minutes.  The onions should be translucent and the celery and peppers should be softened but not mushy.

3.  Throw in the salt, pepper, and red pepper with the shrimp and water.  Bring to a boil and simmer for about 20 minutes.  If the mixture isn't thickened, take out some of the liquid and mix in a teaspoon or two of cornstarch, mix until dissolved, and then return to the skillet for a couple more minutes until it is as thickened as you like it.

4.  Serve with rice.  We used Zatarains yellow rice.

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