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Shrimp Etouffee Recipe

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

Peggy Benoit
Added: Saturday, June 10, 2006


4 lbs shrimp
1 bunch green onions, chopped
3 med. onions, chopped
2 cloves garlic, minced
3/4 C parsely, minced
1/2 C margarine
1 1/2 T tomato paste
3 1/2 tsp. salt
Tabasco sauce to taste
flour or cornstarch

Peel and devein shrimp. Saute onions, garlic, and parsley in
margarine until soft but not brown. Add tomato paste, stir well,
and cook for a few minutes. Add shrimp and seasoning. Cook
for about 20 minutes. Thicken slightly with flour or cornstarch.




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