Title: Shrimp Etouffee
Categories: Good, Morning, America
Yield: 4 Servings

6 oz Butter
4 c Chopped onions
2 c Bell peppers; chopped
2 ts Garlic; chopped
2 c Celery; chopped
2 lb Medium shrimp; peeled and
-deveined
2 ts Salt
1/2 ts Cayenne
2 tb Flour
2 c Water
6 tb Parsley; chopped
1/2 c Green onions; chopped

1. Melt the butter in a large skillet over medium heat. Add the onions,
bell peppers and celery, and saut‚ 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.

2. 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.

3. Serve right away

4 to 6 servings

MC Formatted and MC Busted by Barb at PK on 3/14/98
Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 16,
1998