"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 Ettoufee Recipe

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This recipe for Shrimp Ettoufee, by , is from Tims 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!

Contributor:  
Contributor:  
Tim OBrien

Category:
Category:

Ingredients:  
Ingredients:  
Spices:
1 t basil
1 t black pepper
1 t white pepper
t cayenne pepper (I use Aleppo)
2 t salt
2 t paprika
Make spice packet up ahead of time.

MAIN:
1 c. butter
c flour
6 c onions, chopped
1 c celery, chopped
1 c green pepper, chopped
2 t minced garlic
2 c shrimp or chicken stock
1 t tabasco
2 lb peeled raw shrimp 21-25 or 26-30

Directions:
Directions:
First you make a roux
Heat butter in very large saute pan.
Add flour and stir (I use a flat whisk) until you have a peanut butter colored roux.

Add onion, celery, and green peppers.
Cook until onions are translucent.
Add spice packet up. Cook for 2 minutes.
Stir in Stock and Tabasco.
Bring to gentle boil.
Add shrimp, cook until done, 3 to 5 minutes.

Take off heat, cover until ready to serve.
Serve with steamed white or brown rice.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
From "The Gumbo Shop" New Orleans, LA
They make it with crayfish, something that is hard to get in most of the rest of the country. Shrimp does just fine.

 

 

 

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