Shrimp Etouffee
Some people like me are allergic to bell peppers! Use with caution!
It is just as good without the bell pepper,anyway. I put the nieces and
nephews to work chopping up the ingredients so they learned how to cook.
1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly sliced green onions
1 cup chopped onion
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce
1 cup dry white wine
8 ounces clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco Sauce
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 1/2 pounds fresh shrimp, peeled and deveined (can also use frozen
shrimp)
Hot cooked rice
In a large pot over medium heat, melt butter; stir in flour and cook
until bubbly. Stir in green onions, chopped onion, bell pepper, celery,
garlic, bay leaf, thyme, and basil. Reduce heat to low and cook,
uncovered, stirring often for approximately 20 to 30 minutes or until
vegetables are soft.
Increase heat to high and add tomato sauce, wine, clam juice, water,
Worcestershire sauce, white pepper, and Tabasco; stirring, bring to a
boil. Reduce heat to low and simmer, stirring occasionally, about 45
minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon
zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3
minutes or until shrimp are cooked. Remove from heat and serve over hot
cooked rice.
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