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Shrimp Etoufee Recipe

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This recipe for Shrimp Etoufee, by , is from GENOVA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Landrum
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
1 cup chopped green onions including the green tops
½ cup finely chopped celery
½ cup finely chopped green pepper
2 cloves garlic, minced
1 stick butter
4-5 tbsp flour
½ tsp Cayenne Pepper
1 tsp Tobacco Sauce
2 cups Shrimp bullion
1 can Campbell’s Cream of Shrimp Soup
50 medium uncooked, shelled shrimp



Directions:
Directions:
Melt butter on medium heat. Add flour to create a thick roux. Stir roux until it browns and the color resembles that of peanut butter. Roux will be thick. Add onions, celery, bell pepper and garlic. Cook, stirring often until vegetables are soft. Add shrimp broth and blend well. Add soup and blend. Simmer on low for 20 minutes. Add shrimp about 10 minutes before serving to assure shrimp remain tender. Serve over Jasmine rice and sprinkle with chopped onions.

Personal Notes:
Personal Notes:
This is a favorite for FAT Tuesday Mardi Gras celebration, the day before our Lenten fasting begins on Ash Wednesday.

 

 

 

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