Spicy Shrimp Etouffee
|Shrimp||1 Pound, peeled and deveined|
|Olive oil||1 Tablespoon|
|Butter margarine||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Old bay seasoning||1 Teaspoon|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped|
|Stalk celery||1⁄2 Cup (8 tbs), chopped|
|Cajun seasoning||1 Tablespoon|
|Garlic||1 1⁄2 Teaspoon|
|Shrimp stock||3 Cup (48 tbs)|
|Lime juice||2 Tablespoon|
|Red pepper sauce||2 Teaspoon|
|Cooked rice||2 Cup (32 tbs)|
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.
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