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Etouffee

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Shrimp Etouffee (Etouffee means "smothered")

bullet3 lbs. fresh shrimp
bullet1 cup chopped onion
bullet1/2 cup chopped celery
bullet3/4 can tomato paste
bullet1/2 cup margarine
bullet2 tsp. cornstarch
bullet1 1/2 cup cold water
bullet2 tsp. salt, black pepper, red pepper

Shell shrimp and season generously with salt and pepper.  Set aside.  Melt margarine in heavy saucepan.  Add onions, celery and tomato paste.  Cook slowly uncovered until onions are translucent.  Dissolve cornstarch in water and add to mixture.  Add seasoned shrimp and cook over medium heat about 20 min.  Serve over hot steamed rice.

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Revised: April 12, 2008