Shrimp Etouffe Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
FROM CHEF FREDDYS
1/2 cup: butter,
3 tablespoon: flour,
1 cup: onion [chopped],
3/4 cup: green onions tops [chopped],
1 cup: celery [chopped],
1 teaspoon: paprika,
1 1/2 cup: water,
2: chicken bullion cubes,
2 lb: shrimp [peeled & deviened],
1: black pepper to taste,
1: cayenne pepper to taste,
Directions:
1) Blend the butter and the flour in a heavy skillet, cooking
over low heat until dark brown, stirring constantly... Add in the
onions green onion tops, and celery and cook until veggies are
tender, stirring occasionally... 2) Add the paprika, water, and
boullion cubes and simmer for 20 min... Add the remainder of the
ingredients and simmer for 20 min more... 3) Serve over hot
cooked rice
From "Bill Saiffs ROD & REEL Recipes for HOOKIN & COOKIN Cookbook
and re-typed with permission by Fred Goslin on Cyberealm Bbs in
Watertown NY at (315) 786-1120
Yield: 6 servings
Source from luhu.jp
over low heat until dark brown, stirring constantly... Add in the
onions green onion tops, and celery and cook until veggies are
tender, stirring occasionally... 2) Add the paprika, water, and
boullion cubes and simmer for 20 min... Add the remainder of the
ingredients and simmer for 20 min more... 3) Serve over hot
cooked rice
From "Bill Saiffs ROD & REEL Recipes for HOOKIN & COOKIN Cookbook
and re-typed with permission by Fred Goslin on Cyberealm Bbs in
Watertown NY at (315) 786-1120
Yield: 6 servings
Source from luhu.jp
Tags
Seafood