|
|
|
Shrimp Etouffee (Etouffee means "smothered")
 | 3 lbs. fresh shrimp |
| 1 cup chopped onion |
| 1/2 cup chopped celery |
| 3/4 can tomato paste |
| 1/2 cup margarine |
| 2 tsp. cornstarch |
| 1 1/2 cup cold water |
| 2 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.
|
|
Louisiana Lagniappe is a "dot
bomb" survivor. We have been online since
'99.
100% satisfaction guarantee.
Personal information is never shared
or sold!
|
|
