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Title: Shrimp Etouffée #1 Categories: Shrimp, Cajun Yield: 1 Servings 1 Stick butter; unsalted 2 md Onions; chopped 1 Celery rib; finely chopped 3 Garlic cloves; minced 1 1/2 ts Jalapeño pepper; minced 2 tb All-purpose flour 1 14 ounces ca italian chopped -tomatoes; juices reserved 1 tb Sweet paprika 1/2 ts Salt 1/2 ts Black pepper; freshly ground 1 pn Cayenne pepper 2 lb Medium shrimp; shelled and -deveined 4 Scallions; chopped 1/2 c Parsley; chopped 3 c Rice; cooked 1. In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes. 2. Add garlic and jalapeño and cook for 2 minutes. Add flour and cook, stirring constantly, for 5 minutes. 3. Stir in tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. 4. Add shrimp and stir until they curl and turn pink, 2-3 minutes. Stir in the scallions and parsley and serve over cooked rice. Posted to recipelu-digest Volume 01 Number 416 by RecipeLu |