Shrimp Etoufee III Recipe

Ingredients
<br>- 4 pounds fresh shrimp, peeled and deveined
<br>- 1 teaspoon salt
<br>- 1 teaspoon ground black pepper
<br>- 1 teaspoon crushed red pepper flakes
<br>- 1 cup margarine, divided
<br>- 2 cups minced onion
<br>- 3 cups sliced celery
<br>- 3 cups diced green bell pepper
<br>- 2 tablespoons cornstarch
<br>- 3 1/2 cups water
<br><p></p>Directions
<br>step 1: In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
<br>step 2: In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
<br>step 3: Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
<br>step 4: Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.
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Ingredients
- 4 pounds fresh shrimp, peeled and deveined
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1 cup margarine, divided
- 2 cups minced onion
- 3 cups sliced celery
- 3 cups diced green bell pepper
- 2 tablespoons cornstarch
- 3 1/2 cups water

Directions
step 1: In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
step 2: In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
step 3: Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
step 4: Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.

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