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Shrimp Etouffee Recipe

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

Contributor:  
Contributor:  
Charlotte Engelhardt
Added: Monday, August 23, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1lb.peeled shrimp
1 stick margarine
1 meddium onion,chopped
1/2 green bell pepper,chopped
1 tbsp. worcestershire sauce
2 cloves garlic
2 tblsp corn starch
1 tblsp.paprika
1 tblsp chopped onion tops
Tony's famous creole seasoning or salt and pepper to taste.

Directions:
Directions:
Melt margarine in aluminum dutch oven. season Shrimp with creole seasoning or salt and pepper. Add paprika to margarine. Saute Shrimp about 5 minutes. remove shrimp and set aside.
to pot add onions, bell pepper, and garlic. Sute well at least 10 minutes. Return Shrimp to pot and add 2 cups water and Worcestershire sauce. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necessary. Add mixture of corn starch and water slowly until slightly thickened. serve with rice and garnish with onion tops and parsley.

Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
1 hour.

 

 

 

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