Shrimp Etouffee the easy way
A traditional shrimp dish that is as atractive as it is flavorful. The resipe is easy and quick to prepare and sure to please."This recipe is fabulous! My husband and I were looking for a quick and easy way to prepare shrimp, something different from the old stirfry that we usually do. The flavor is great, even without the Tabasco sauce and celery which we did not have on hand. The recipe was easy to follow and served over rice was perfect. We would not hesitate to serve this to company, even using frozen shrimp (which is all we usually have available here in the Midwest). Excellent!" - doormold
Yield: 4 Ready in 45 minutes
29 people trying soon
Verified by stevemur
|2 poundsRaw Shrimp; (26 to 30 Count)|
|1/2 mediumYellow Onion|
|10 ouncesTomato Puree|
|2 wholeGreen onions|
|1 tablespoonWorcestershire Sauce|
|6 dropsTabasco sauce|
|2 eachBay Leaves|
|1 cupLong Grain, White Rice|
Shrimp Etouffee the easy way Preparation
Shell and de-vain shrimp if not purchased that way. Quarter onion. Cut celery into 1 inch pieces. Place onions, celery and water into food processor. Pulse until finely chopped. Drain through strainer, reserving water. In a large frying pan melt butter and saut onion and celery until tender. Place reserved water, flour, tomato puree, garlic, green onions, sauces and seasoning into food processor and process until smooth. Add mixture to onion and celery. Simmer uncovered, stirring occasionally, for approximately 25 minutes. Add shrimp and continue cooking until shrimp are pink in color on both sides.
Meanwhile cook rice according to directions on package.
Spoon shrimp and sauce mixture over hot rice.
NOTE: Be careful not over cook shrimp. They will shrink and become tough. This is about the only way you can spoil this dish.
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