Title: Shrimp Etouffee A La Sherry
Categories: Cajun, Seafood
Yield: 8 Servings
4 c Shrimp; fresh peeled
2 c Onion; chopped
2 c Celery; chopped
1/2 c Parsley; chopped
3 cl Garlic; chopped
1 c Green pepper; chopped
1 c Chili sauce
3/4 c Cooking oil
1 1/2 tb Corn starch
1 1/2 c Water; cold
1 1/2 c Cooking sherry
1 tb Lea & Perrins sauce
1 ds Red hot sauce
Salt; to taste
Black pepper; to taste
Cayenne; to taste
Peel shrimp, season generously with salt, black pepper, and cayenne
pepper and set aside. Heat cooking oil; add onions, celery, green
pepper, parsley, and garlic. Cook slowly in uncovered heavy pot
until tender and wilted. Add chili sauce and simmer for 10 minutes.
Dissolve corn starch in water and add to mixture. Add seasoned
shrimp and cook over medium heat for about 20 minutes; add sherry
and cook an additional 20 minutes. Serve over steamed rice. Will
serve about 8 or 4 Cajuns :-).
