Shrimp Etouffee I Recipe

Ingredients
<br>- 1 pound uncooked fresh medium shrimp
<br>- 1/2 cup uncooked white rice
<br>- 1 1/2 cups water
<br>- 1/4 cup butter
<br>- 3 tablespoons Gold Medal® all-purpose flour
<br>- 1 medium onion, chopped
<br>- 1 small green bell pepper, chopped
<br>- 1 celery, sliced
<br>- 1 clove garlic, finely chopped
<br>- 1 cup water
<br>- 2 tablespoons chopped fresh parsley
<br>- 2 teaspoons lemon juice
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon pepper
<br>- 1/8 teaspoon hot pepper sauce
<br><p></p>Directions
<br>step 1: Peel shrimp.  (If shrimp are frozen, do not thaw; peel in cold water.)  Make a shallow cut lengthwise down back of each shrimp; wash out vein.
<br>step 2: In a saucepan bring 1 1/2 cups water to a boil. Add 1/2 cup rice and stir. Reduce heat, cover and simmer for 20 minutes.
<br>step 3: Melt butter in 3-quart saucepan over medium heat.  Stir in flour.  Cook about 6 minutes, stirring constantly, until bubbly and brown.  Stir in onion, bell pepper, celery and garlic.  Cook about 5 minutes, stirring constantly, until vegetables are crisp-tender.
<br>step 4: Stir in shrimp and remaining ingredients except rice.  Heat to boiling; reduce heat.  Simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and firm.  Serve over rice.
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Ingredients
- 1 pound uncooked fresh medium shrimp
- 1/2 cup uncooked white rice
- 1 1/2 cups water
- 1/4 cup butter
- 3 tablespoons Gold Medal® all-purpose flour
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 celery, sliced
- 1 clove garlic, finely chopped
- 1 cup water
- 2 tablespoons chopped fresh parsley
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce

Directions
step 1: Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
step 2: In a saucepan bring 1 1/2 cups water to a boil. Add 1/2 cup rice and stir. Reduce heat, cover and simmer for 20 minutes.
step 3: Melt butter in 3-quart saucepan over medium heat. Stir in flour. Cook about 6 minutes, stirring constantly, until bubbly and brown. Stir in onion, bell pepper, celery and garlic. Cook about 5 minutes, stirring constantly, until vegetables are crisp-tender.
step 4: Stir in shrimp and remaining ingredients except rice. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and firm. Serve over rice.

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