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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp Etouffee Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. shrimp, peeled and deveined
12 Tbsps. butter
4 cups chopped onions
4 cups chopped bell pepper ( I use red or yellow)
2 cups chopped celery
6 cloves garlic, pressed
2 tsp. salt
1 tsp. freshly ground black pepper
3/4 tsp. cayenne pepper
2 Tbsps. cornstarch
2 cups water
9 Tbsps. fresh parsley
3/4 cup chopped green onion
Directions:
Directions:
Melt the butter in a large skillet over medium heat. Add the onions, bell peppers, and celery and sauté until soft and golden, about 10 minutes. Add the garlic and cook for two minutes. Add the shrimp, salt, black pepper, and cayenne pepper, cook for about four minutes, or until the shrimp just turn pink. Dissolve the cornstarch in the water and add to the shrimp mixture. Stir until the mixture thickens slightly. Reduce heat to medium low and simmer for about 6 to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir and cook for about two minutes more. Served immediately, over white rice, if desired.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
I make this dish about every Fat Tuesday/Mardi Gras. Recipe courtesy of Emeril Lagasse. My original recipe is typed on Mode,Inc. letterhead, that tells you how long I’ve been making it. Homer loves it !

 

 

 

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