"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shrimp Etouffee Recipe

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This recipe for Shrimp Etouffee, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Grace Corvelli
Added: Thursday, January 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Shrimp, peeled and deveined

cup margarine or 3 tablespoons oil
1 cup onion chopped fine
cup celery, chopped fine
cup bell pepper, chopped fine
4 cloves garlic, pressed
1 Tablespoon cornstarch
1 cup water
Salt, Black pepper, Cayenne pepper to taste
6 tablespoons chopped parsley
cup chopped green onions

Directions:
Directions:
Season Shrimp with salt, pepper, Cayenne, generously and set aside

Melt margarine or oil in pan and add vegetables and garlic and cook slowly uncovered in heavy pot until onions are wilted.
Add 1 cup of water and let simmer for about 10 minutes.
Add the shrimp and simmer for about 4 minutes or until the shrimp turns pink.

Dissolve the cornstarch in other cup water and add to the shrimp mixture. Stir until the mixture thickens.
Add parsley and green onions. Stir and cook for about 2 minutes more.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
MG makes this at Mardigras

 

 

 

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