1 1/2 pounds fresh unpeeled Shrimp, medium-sized
2 cups onion, chopped
1 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
3 tbsp margarine
3 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
8 oz clam juice
6 cups cooked rice (must be hot)
First, peel and devein shrimp and set aside.
Coat a large heavy saucepan with cooking spray and place over medium-high heat until hot, then add onion, bell pepper, celery, and garlic.
Saut√© for ten minutes or until tender, then remove from pan and set aside in a bowl.
Melt margarine in pan over medium heat then stir in flour and cook for seven minutes or until very brown, stirring constantly.
Gradually add water while blending with a wire whisk.
Stir in vegetable mixture, salt, pepper, red pepper, and clam juice, and bring to a boil.
Cover, reduce heat and simmer for 15 minutes.
Add shrimp and cook for an additional ten minutes or until shrimp are done.
In the meantime, cook rice so it will be ready about the same time as the shrimp mixture.
Serve shrimp etouffee over rice and garnish with parsley sprig.
(Note : sauce can also be served over pasta)
Life is too short for bad BBQ
Generously sponsored by:
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal