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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

SHRIMP ETOUFFEE WITH STEAMED RICE Recipe

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This recipe for SHRIMP ETOUFFEE WITH STEAMED RICE is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ounces (1 stick) unsalted butter
1/2 cup flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
2 teaspoons minced garlic
1 cup water
2 teaspoons Essence, recipe follows
2 bay leaves
1 cup peeled, seeded and chopped tomatoes
2 tablespoons dry sherry, or dry white wine
2 tablespoons fresh chopped parsley
2 teaspoons fresh chopped thyme
1 1/2 pounds shrimp, peeled
3 tablespoons chopped green onions
4 cups steamed long grain white rice
Directions:
Directions:
In a large pot, melt the butter over medium-high heat. Add the flour to make a roux and cook to peanut butter color.

Add the onions, celery, bell peppers, salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.
Add the garlic, and cook, stirring, for 1 minute. Add the water and stir well. Add the Essence, and bay leaves, and reduce the heat to medium.

Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.

Reduce to a simmer, and cook, stirring, until the mixture thickens, about 4 minutes.

Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes. Add the green onions and cook for 2 minutes.

Remove from the heat. Remove and discard the bay leaves. Serve hot over steamed rice.

 

 

 

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