SHRIMP ETOUFFEE’
6 Tablespoons butter
2 cups chopped sweet onion
1 cup chopped celery
2 cloves garlic, minced
1 pepper chopped
1 pound cleaned and deveined shrimp
2 tablespoons flour
1 cup water
1 teaspoon salt
2 tablespoons freshly chopped parsley
¼ teaspoon cayenne pepper
2 bay leaves
Garnish with 3 tablespoons green onion
Melt butter in a skillet. Add onion, celery and pepper, cooking until caramelized. Add garlic and cook until slightly golden brown. Meanwhile, coat shrimp with the flour and then add to the cooked vegetables. Give a good stir and cook for a couple of minutes. Add the water and spices. Cook for about 20 minutes, or until the liquid is thickened and most is absorbed. Remove bay leaves and garnish with chopped green onion. Serve as is or over rice, pasta or zoodles.
©2017 Cynthia Ferich All Rights Reserved
