Shrimp Étouffée Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 bunches green onions, chopped into ¼ inch pieces
1 large yellow onion (Sweet Texas Onion 1015), chopped
¼ lb. butter, real sweet cream
3 cloves garlic, minced
1 (28oz.) can Ro*tel® diced tomatoes with green chiles, drained
3 pt. whipping cream
1 tbsp. bacon grease (or cooking oil)
1 tbsp. flour, maybe a little more
cayenne pepper, to taste
Tony Chachere's® seasoning, to taste
Tabasco® sauce, to taste
3 lb. shrimp, peeled
½ c. fresh parsley, chopped
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Directions: |
Directions:Heat bacon grease (or oil) in large skillet over medium to high heat, add flour, stir until flour turns light brown. Add butter, when butter melts add onions and garlic. Sauté until onions are clear. Add Ro*tel tomatoes, stir in and simmer a few minutes. If shrimp are raw, add to onion and tomato mix. Stir for 3-4 minutes. Add the cream and stir until it comes to a light boil. (Do not over cook the shrimp. If shrimp are already cooked, add just before cream). Salt and pepper to taste or use a few dashes of Tabasco. Remove from heat, let stand for a few minutes. Serve over fettuccine or rice. This recipe makes a large quantity, and may be halved. |
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Personal
Notes: |
Personal
Notes: This recipe of Luke Sterling's was a favorite for years, at the annual Shrimp Boil at the Rockport Yacht Club. Many TMCA-ers would make the down coast trip each year, by s/v, m/v, r/v and l/y.
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