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Cajun and Creole   -   Shrimp Etouffee   adapted from Prudhomme Family Cookbook

Description
Ingredients
  • 1/4 Pound Unsalted Butter
  • 2 Large Onions -- chopped
  • 3 Stalks Celery -- chopped
  • 1 Large Bell Pepper -- chopped
  • 1/2 Teaspoon Garlic -- finely chopped
  • 1 Tablespoon Tomato Paste
  • 1/2 Cup Fresh Parsley -- chopped
  • 4 Medium Green Onion -- chopped
  • 1 1/2 Teaspoons Salt
  • 3/4 Teaspoon Cayenne
  • 3/4 Teaspoon Black Pepper
  • 2 Cups Stock
  • 1 1/2 Pounds Medium Shrimp -- peeled
  • 2 Teaspoons Cornstarch -- dissolved in
  • 1 Tablespoon Water
  • 3 Cups Hot Cooked Rice
Directions saute in butter over high heat, onion, celery, peppers, and garlic until onion starts to brown about 6 minutes. add tomato paste, stir until well blended. add parsley, scallions, salt, cayenne and pepper, stir well. cook and stir about 5 minutes. stir in stock and bring to boil. reduce heat, simmer, covered 25 minutes. stirring occasionally. add shrimp and cook until shrimp turns pink about 6 minutes. stir in cornstarch mixture well. turn heat to high and bring to boil. remove from heat and serve over rice.
Serves 6
Time to Make 0:00



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