Recipe Details

Summary

Name: Shrimp Etouffee Serves

Category: Rice

Ingredients and Directions

4 oz unsalted butter

2 each onions, chopped

1 each celery rib, finely chopped

3 each garlic cloves, minced

1 1/2 teaspoon jalapeno pepper, minced

2 tablespoon flour

1 each can italian peeled tomatoes (14 oz) chopped, juices reserved

1 tablespoon sweet paprika

1 pepper, freshly ground

1/2 teaspoon salt

1 cayenne pepper

2 pound medium shrimp, shelled, deveined

4 each scallions, chopped

1/2 cup parsley, chopped

1 white rice, cooked, for serving

In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes. Add the garlic and jalapeno and cook for 2 minutes. Add the flour and cook, stirring constantly, for 5 minutes. Stir in the tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. Add the shrimp and stir until they curl and turn pink, 2 to 3 minutes. Stir in the scallions and parsley and serve over rice.