Recipe

Shrimp Etouffee Recipe

	Hot_it_up / All my dishes 3 months ago I love Etouffee. this is the way I was taught by by a Cajun lady that cooked at the VFW in Spanish Fort Al. when I went with my uncle as a youngster. Spent time with her in the kitchen on summer weekends from age 9 to 15. Never learned her name. Other than big Mama... More Prep:30m Cook:45m Servings:6	Hot_it_up
	cajun shrimp gravy

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Ingredients

1 1/2 pounds medium-size fresh head on shrimp(If you are going to make a stock) Regular devained uncooked shrimp if not.

1/2 stick butter

2 cups Onion, chopped

1 cup Green Bell Pepper, chopped

1/2 cup Celery, chopped

2 cloves garlic, minced

3 Tbsp Margarine

3 Tbsp All-purpose Flour

1/4 cup Water

1/4 tsp Salt

1/4 tsp Black Pepper

1/8 tsp ground Red Pepper

8 oz Clam Juice(or shrimp stock)

6 cups hot cooked Rice

Directions

If you are going to make a shrimp stock, save the heads and shells from the shrimp. Save the remains from chopping the onion, bell pepper and celery. Put these along with the shrimp parts in a medium stock pot.

add 2 cups of water simmer for on1/2 hour covered. remove cover and reduce by half. Season with salt and pepper. This was not added to prep time. you also need to strain this'

After you have done that or have clean shrimp, melt butter in a heavy saucepan placed over medium-high heat. Add onion, bell pepper, celery, and garlic. Sauté 10 minutes or until tender. Remove from pan and set aside in a bowl. Melt margarine in pan over medium heat then stir in flour. Cook 7 minutes or until very brown, stirring constantly. Gradually add water, blending with a wire whisk. Stir in vegetable mixture, salt, pepper, red pepper, and stock or clam juice. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add shrimp and cook an additional 10 minutes or until shrimp are done.

In the meantime, cook rice so it finishes about the same time the shrimp mixture does. Serve shrimp etouffee over rice and garnish with parsley sprig.

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