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Shrimp Etouffee'Main Dishes & Casseroles
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Submitted by Amanda for my sister Jeannie LeMoine Palermo
on Sunday, April 03, 2005
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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My sister makes this delicious recipe! And always invites me...so she says!
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| Ingredients |
| 2 sticks butter |
2 medium onions chopped |
| 1/2 cup green onions scallions chopped |
1/4 cup parsley minced |
| 1/2 cup flour |
4 stalks celery chopped |
| 2 cloves garlic minced |
1 -14 ounce can diced tomatoes |
| 1 can chicken broth |
salt, cayenne, and black pepper to taste |
| 1 pound shrimp peeled and deveined |
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| | | Directions | | Saute' onions, garlic, and celery in butter until soft. Add flour, tomatoes, chicken broth, salt, peppers, and parsley; simmer for 20 minutes in heavy iron pot. Add shrimp and simmer until shrimp is cooked about 10 minutes or shrimp is pink. If gravy is too thick, add a little hot water. Serve over rice. Recipe can easily be doubled. |
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