{Recipe} : Shrimp Etouffee

Another dish we had for our Mardi Gras Dinner Party, was also Emeril Lagasse's recipe from his book, "Louisiana Real and Rustic" and can also be found on his website here.





Shrimp Etouffee

Ingredients

• 1 1/2 sticks (12 tablespoons) butter
• 4 cups chopped onions
• 2 cups chopped bell peppers
• 2 cups chopped celery
• 2 teaspoons chopped garlic
• 2 pounds medium shrimp, peeled and deveined
• 2 teaspoons salt
• 1/2 teaspoon cayenne
• 2 tablespoons flour
• 2 cups water
• 6 tablespoons chopped parsley
• 1/2 cup chopped green onions

Instructions

Melt the butter in a large skillet over medium heat. Add the onions, bell peppers, and celery and sautÈ until soft and golden, about 10 minutes. Add the garlic and cook for 2 minutes. Add the shrimp, salt, and cayenne and cook for about 4 minutes, or until the shrimp turn pink.
 

Dissolve the flour in the water and add to the shrimp mixture. Stir until the mixture thickens slightly. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir and cook for about 2 minutes more.

Serve over rice, serve right away.
 

Yield: 4 to 6 servings