"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Shrimp Etouffee Recipe

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This recipe for Shrimp Etouffee, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brennan's New Orleans Restaurant
Added: Saturday, June 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 T. shortening
2 bell peppers
2 onions
1 stalk celery
1 garlic clove
1 lbs. shrimp cleaned
2 t. tomato paste
salt and pepper

Directions:
Directions:
Coarsely chop peppers, onions and celery and saute in hot shortening until tender. Toss in shrimp and cook slowly until pink. Add tomato paste, season to taste, cover and simmer about 10 minutes, adding a little water if necessary. Heap over white rice, add a crusty loaf of bread and a green salad.

Number Of Servings:
Number Of Servings:
6

 

 

 

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