Good Old Fashion Shrimp Étouffée (Etouffee)2006-02-05
- Course: Main Dishes
Good old fashion Shrimp étouffée; a No-Soup étouffée – the kind Grandma use to make.
- 2 lbs Medium Shrimp, shelled and deveined
- 1 medium onion
- 1 bunch scallions (green onions)
- 1 small bunch of Parsley
- 1 can tomato paste
- 2 tbsp cooking oil
- 2 cups water
- salt and cayenne pepper to taste
Dice the onions and scallions. Chop the parsley. You can mix the onions and scallions in the same dish, but hold the parsley separately.
In a medium pot, add 2 tablespoons of cooking oil.
Once the oil is heated, add the onions and scallions. Glaze the onions and scallions.
Once all are glazed, add 2 cups of water and the can of tomato paste. Stir until the paste is dissolved.
Lower the heat to a constant simmer for 35-40 minutes. Stir occasionally and add water if needed.
Add salt and cayenne pepper to taste.
After simmering, add parsley and simmer for 15 minutes.
Add shrimp and lower the heat for an additional 20 minutes.
Serve over rice and/or corn bread