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Shrimp Etouffee
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Cajun shrimp cooked with onion, pepper, celery, and always served over white rice


Serves/Makes:6 or more

  • 2 large onions, chopped
  • 2 large green peppers, chopped
  • 2 cups (475 ml) peeled celery, chopped
  • 1-1/2 stick butter
  • 3 tbsp (45 ml) flour
  • 2 tsp (10 ml) tomato paste
  • 1 tsp (5 ml) thyme
  • a few diced green chiles (optional)
  • salt
  • cayenne pepper or hot pepper sauce, to taste
  • 3 lbs (1.4 kg). shrimp, shelled and deveined
  • 1 cup (225 ml) scallions or green onions, chopped
  • 3 tbsp (45 ml) parsley, chopped
  • cooked white rice
  • In a large cast iron skillet or dutch oven, melt the butter.
  • Add the onions, peppers and scallions and cook, partially covered for about ten minutes, until the vegetables are soft.
  • Stir often.
  • Add the chopped garlic and cook two more minutes.
  • Add flour and stir into vegetable mixture.
  • Add tomato paste and stir.
  • Add the shrimp, salt, pepper, cayenne or hot sauce and chiles, if using.
  • Stir well and cook about 3 1/2 minutes till shrimp turn pink.
  • Turn heat very low, add scallions and parsley and cook about six more minutes.
  • Serve over white rice.

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