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Cajun & Creole : Shrimp Étouffée
- 1/2 cup butter or margarine
- 2 medium onions, chopped
- 1 cup chopped celery
- 1 cup chopped green onions
- 2 cloves garlic, minced
- 1/2 cup flour
- 3 1/2 cups water
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon dried thyme leaves
- 2 pounds shrimp, peeled and deveined
- 1 teaspoon Original TABASCO® brand Pepper Sauce
- Hot cooked rice
Melt butter in large saucepot or Dutch oven; add onion, celery, green onion, and garlic. Cook 5 minutes or until tender. Add flour and stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, stirring occasionally. Stir in shrimp and TABASCO® Sauce. Simmer 5 minutes longer or until shrimp turn pink. Discard bay leaves. Serve over rice.
Makes 8 servings.
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