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Date: Monday, January 1, 2001 
Question/Topic: Shrimp etouffee recipe 
Answer/Pointer: 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) 
Librarian: LCLCPL 

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