Shrimp Etoufee
4 servings
2 lbs Large Shrimp, peeled and deveined (tails on, if desired) 1 medium to large sweet type white
onion, peeled, chopped
1/4 of 1 green bell pepper, cored, seeded, finely chopped (optional)
2/2 cup celery, scraped, strings removed, chopped 1 1/2 sticks butter (NOT margarine) 2 cloves fresh
garlic, crushed, peeled, minced finely 2 Tbsp flour 1 small can tomato sauce (See below) Small
amount of water, only as needed 1 small bunch (6) green onions, trimmed, peeled, finely chopped
3/3 cup parsley, stems removed, minced Salt, Black Pepper (to taste) Cooked and steamed white rice
Tabasco or Louisiana Sauce, served at table for individual use
Prepare shrimp and set aside. Prepare vegetables. Saute' onion, bell pepper and celery in butter
until tender. Add chopped garlic during last minute of cooking and stir well. Sprinkle flour in and
stir for about 5 minutes. Add tomato sauce and cook, covered about 20 minutes. Add small amount of
water ONLY if needed. Add Shrimp, green onion, salt, pepper and stir while frying -- cooking 5 to 7
minutes or only until shrimp are done. DON'T overcook of shrimp will be tough! Serve over cooked and
steamed rice. Rice can be cooked using a stock make from the shrimp shells, if desired. Offer hot
sauces for individual use, to taste.
Note: If a thicker sauce is preferred, use Tomato Paste instead of Tomato Sauce, however, you will
have to add some water after the paste is allowed to caramelize.
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