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Raoul's Shrimp Etouffee Main Dishes & Casseroles
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Submitted by Raoul Couvillon - A Kaplanite living in Houston, TX!
on Tuesday, July 22, 2008
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| Makes: | 6 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 10 minutes |
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Here is yet another rendition of Shrimp Etouffee that I have worked a little. It's almost the same a some of the others on your site. I do the roux first. Mine has more garlic, and I don't cook the Shrimp as long. I've had many compliments for this version....our author also writes - My brother bought me a PooDoo shirt last year. I love it !!! Have you gotten yours yet from the Kaplan High Drama Club? |
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| Ingredients |
| 2 pounds peeled deveined shrimp (cut into bite sized pieces) |
1/2 cup chopped celery |
| 1 medium chopped onion |
1 stick butter (8 Tbsp) |
| 1 tbsp tomato paste |
1/2 cup flour |
| 1/2 cup chopped bell pepper |
1 tbsp chopped parsley |
| 1/2 cup green onion tops fine chop (optional) |
3 to 4 cloves garlic minced |
| 3/4 to 1 cup water |
1/2 + tsp salt |
| 1/4 + tsp cayenne |
Or Salt and Cayenne to taste if you like it spicier |
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| | | Directions | Melt butter, add in flour stirring with whisk continuously about 8 minutes on medium–high heat. Roux should be light golden yellow in appearance. Add onions, bell pepper, celery, and sweat until translucent ; then add garlic for 1 minute more. Add tomato paste and water blend, then cook medium-low heat for 20 to 25 minutes..
Mix thoroughly then add parsley, onion tops and shrimp. Mix through 3 to 4 minutes more, cut off heat. Let stand covered for 8 to 10 minutes. Serve over steamed rice.
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