Shrimp recipes

Shrimp Etouffee

Course : Shrimp
Source: Cooking Light, Jan/Feb 1994, page 108
Serves: 6

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Ingredients:

1 1/2 pounds medium-size fresh unpeeled shrimp

1 spray vegetable cooking spray

2 cups chopped onion

1 cup chopped green bell pepper

1/2 cup chopped celery

2 cloves garlic -- minced

3 tablespoons margarine

3 tablespoons all-purpose flour

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground red pepper

8 ounces clam juice -- (1 bottle)

6 cups hot cooked rice, cooked without salt or fat

Preparation / Directions:

Peel and devein shrimp; set aside. Coat a large, heavy saucepan with cooking spray; place over medium-high heat until hot. Add onion and next 3 ingredients, and sauté 10 minutes or until tender. Remove from pan; set aside. Melt margarine in pan over medium heat; stir in flour. Cook 7 minutes or until very brown, stirring constantly. Gradually add water, blending with a wire whisk. Stir in onion mixture, salt, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add shrimp; cook an additional 10 minutes or until shrimp are done. Yield: 6 servings (serving size: 2/3 cup shrimp mixture and 1 cup rice).

Shrimp Etouffee

Ingredients:

Preparation / Directions:

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