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Shrimp Etouffee
A Classic Cajun Classic that's sure to impress.
Ingredients
| 3 | tablespoons | Margarine
| | 3 | tablespoons | All purpose flour
| | 1 | cup | Chopped Onion
| | 1/2 | cup | Chopped Celery
| | 1/2 | cup | Chopped Green Pepper
| | 2 | cloves | Garlic (minced)
| | 1 | 1/2cups | Uncooked peeled shrimp (save peelings for stock)
| | 1 | 1/2cups | Stock *
| | 1/2 | cup | Minced Green Onion
| | 2 | tablespoons | Minced Fresh Parsley
| | 2 | tablespoons | Tomato Paste
| | 1 | teaspoon | Salt
| | 1/4 | teaspoon | Freshly Ground Pepper
| | 1/8 | teaspoon | Ground Red Pepper (Cayenne)
| | 1 | dash | Fresh Lemon Juice
| | | | Freshly Cooked White Rice
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* Make Stock - peel uncooked shrimp. Place peelings in medium saucepan with 3 to 4 cups water and green onion tops. Bring to boil, reduce heat and simmer for 20-30 minutes. Strain mixture and discard peelings and onions.
Melt margarine in large saucepan over medium-low heat. Add flour and stir constantly until roux is medium-brown, about 15 minutes. Add chopped onion, celery, green pepper and garlic and cook, stirring frequently, until tender, about 15 minutes. Stir in the 1 1/2 cups uncooked shrimp and the 1 1/2 cups stock and let simmer until shrimp just turn pink. Add next 6 ingredients and simmer 3 minutes longer. Remove from heat and let stand 20 minutes. Taste and adjust seasoning, adding lemon Juice if desired. Reheat and serve over freshly cooked white rice.
 
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