💾 Archived View for tilde.pink › ~bencollver › recipe › utf8 › ethnic › americas › cajun › recipe18.… captured on 2022-06-12 at 00:27:32.
View Raw
More Information
-=-=-=-=-=-=-
- Exported from MasterCook *
Shrimp Etouffée #1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Posted To Recipelu
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter -- unsalted
2 medium onions -- chopped
1 celery rib -- finely chopped
3 garlic cloves -- minced
1 1/2 teaspoons jalapeño pepper -- minced
2 tablespoons all-purpose flour
1 14 ounce ca italian chopped tomatoes -- juices reserved
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
1 pinch cayenne pepper
2 pounds medium shrimp -- shelled and
-- deveined
4 scallions -- chopped
1/2 cup parsley -- chopped
3 cups rice -- cooked
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 cayenn
e. Bring to a simmer, cover and cook for 5 minutes.
4. Add shrimp and stir until they curl and turn pink, 2-3 minutes. Stir in the
scallions and parsley and serve over cooked rice.
By RecipeLu <recipelu@geocities.com> on Dec 30, 1997.
- - - - - - - - - - - - - - - - - -