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Shrimp Etouffee
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Submitted by:
Jimmy |
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This dish originated in Louisianna by the Cajuns. It is very good and filling. Crawfish can also be used in place of the shrimp, or they can be combined. |
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INGREDIENTS:
- 2 pound(s) , Shrimp Cooked and Peeled
- 1/4 cup(s) , Butter Melted
- 3 tablespoon(s) , Flour
- 1 cup(s) , Onions Chopped
- 1/2 cup(s) , Celery Chopped
- 1/4 cup(s) , Green Bell Pepper Chopped
- 2 tablespoon(s) , Fresh Parsley Chopped
- 1 large , Garlic Clove Minced
- 1/2 cup(s) , Water
- 1 tablespoon(s) , Lemon Juice
- 1/4 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Cayenne Pepper
- 3 cup(s) , Rice Cooked
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| Instructions: |
In a 10-inch skillet, combine butter and flour, whisking together to make a roux. Cook until golden brown. Add onions, celery, green pepper, parsley and garlic. Suttee vegetables over medium heat, stirring constantly for 5 minutes or until tender. Add water gradually and continue to stir; cook until thick.
Stir in shrimp, lemon juice, salt and pepper; heat thoroughly.
Serve over rice. |
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