||Monday, January 1, 2001
||Shrimp etouffee recipe
||Shrimp etouffee - recipe
Etouffee is a popular method of preparing crawfish or ship in Louisiana.
The shellfish are covered with a variety of chopped vegetables and cooked in a tightly closed pot.
Vegetables may vary depending on what is available at the time.
3 pounds raw rock shrimp or other 1/4 cup chopped green pepper
shrimp, fresh or frozen 2 tablespoons chopped parsley
1/4 cup margarine or butter 1 clove garlic, minced
3 tablespoons all-purpose flour 1/2 cup water
1 cup chopped onion 1 tablespoon lemon juice
1/2 cup chopped celery 1/4 teaspoon salt
2 tablespoons chopped green onion 1/4 teaspoon cayenne pepper
3 cups cooked rice
Thaw shrimp if frozen. Peel, clean, and rinse shrimp. In 10-inch fry pan
melt margarine; blend in flour. Add onion, celery, green onion, green pepper,
parsley, and garlic. Cover and cook 5 minutes or until tender. Gradually add
water. Stir in lemon juice, salt, and pepper. Push vegetables to one side of
pan. Add shrimp to pan; spoon vegetables over shrimp. Cover and simmer
for approximately 5 minutes or until shrimp are pink and tender. Makes 4 servings.
Source: Seafood Heritage Cookbook, by Adam Starchild (no longer in collection)