Tuesday, January 29, 2008
1 pound shrimp , peeled and deveined
1 tablespoon olive oil
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 teaspoon Old Bay Seafood seasoning
1 medium onion (about 1/2 cup), chopped
1 small green bell pepper (about 1/2 cup), chopped
1 medium stalk of celery (about 1/2 cup), chopped
1 tablespoon Cajun seasoning
1 1/2 teaspoons garlic
3 cups shrimp stock
2 tablespoons cilantro
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons red pepper sauce
2 cups cooked rice
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp and wash out vein.
In a 4 quart pot heat olive oil, and 1 tablespoon of margarine or butter. Then add onions, celery, carrots and garlic.
Add all seasonings. Once onions begin to turn translucent add the peppers. Cook until peppers become tender.
Make a well in the center of the vegetables then add remaining butter and flour into the center.
Stir flour and butter until they become a paste. Incorporate the paste into the vegetables.
Once the mixture begins to turn brown gradually add the shrimp stock.
Stir until it becomes bubbly and brown. (For a darker Etouffee add 1/4 tsp. of Kitchen Bouquet.)
Add shrimp then lime juice and hot pepper sauce. Let simmer for 5 minutes, stirring
occasionally until shrimp turn pink.
Serve over hot rice.