*  Exported from  MasterCook  *

                           Shrimp Etouffée #1

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cajun                            Seafood

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  c             Unsalted butter
  2      md            Onions -- chopped
  1                    Celery rib -- finely chopped
  3      cl            Garlic -- minced
  1 1/2  ts            Jalapeño pepper -- minced
  2      tb            All-purpose flour
 14      oz            Can Italian chopped tomatoes --
                       - juices reserved
  1      tb            Sweet paprika
    1/2  ts            Salt
    1/2  ts            Black pepper -- freshly ground
  1      pn            Cayenne pepper
  2      lb            Medium shrimp -- shelled,
                       - deveined
  4                    Scallions -- chopped
    1/2  c             Parsley -- chopped
  3      c             Rice -- cooked

In a heavy nonreactive 14" skillet, melt the butter. Add the onions
and celery and cook over moderate heat until translucent, about
5 minutes.

Add garlic and jalapeño and cook for 2 minutes. Add flour and cook,
stirring constantly, for 5 minutes.

Stir in tomatoes and their juice, the paprika, salt, black pepper,
and cayenne. Bring to a simmer, cover and cook for 5 minutes.

Add shrimp and stir until they curl and turn pink, 2 to3 minutes.
Stir in the scallions and parsley and serve over cooked rice.

By RecipeLu <[email protected]> on Dec 30, 1997


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