For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Season shrimp with spices and set aside.
Melt oleo; add onions, celery, pepper and garlic.
Cook slowly until onions are wilted.
Add shrimp; simmer and stir occasionally.
Cook 20 minutes.
Dissolve cornstarch in water and add to mixture.
Cook 15 minutes.
Serve over rice.
riginal Essence (I used the recipe on Zaar), Cook tomatoes for
he flour.
Add the shrimp, tomatoes and roasted corn. Simmer
Melt butter.
Add veggies.
Turn on low heat.
Throw in shrimp; cover with tight lid.
Cook for 45 minutes.
Do not add water to this recipe.
Never freeze it.
Serve over cooked rice.
Saute vegetables and herbs in olive oil until onion is clear. Brown flour (see roux recipe) and add to vegetables.
Slowly add water, mixing well, until thoroughly combined.
Add remaining ingredients, except shrimp, and simmer for 15 minutes.
Add shrimp and cook until they turn pink.
Adjust seasoning if necessary. Serve with rice.
small bowl.
Drain shrimp in a colander for at
uice or chicken broth, shelled shrimp, crawfish tails only, all the
In a 2 qt. microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes. Stir in parsley, tomato paste, soup, shrimp, salt, Tabasco and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
ooked mix.
Add tomatos, shrimp, and seasonings.
Cover and
s the key to good etouffee.
Don't be tempted
he shells from the peeled shrimp and skip the vegetables.
Etouffee: Saute onion, bell pepper and celery in margarine until tender.
Put shrimp in and cook for 5 to 10 minutes.
Add cream of mushroom soup and Ro-Tel tomatoes and cook for 15 to 20 minutes on low to medium heat.
Serve on hot rice.
In a 2-quart dish, melt butter.
Add seasonings and saute on high for 15 minutes.
Stir in flour and Bloody Mary mix, add cream of celery soup and salt.
Microwave on High for 5 minutes. Add shrimp and microwave on High for 8 minutes or until shrimp are pink and tender.
Stir once or twice.
Squeeze a small amount of lemon juice over etouffee and serve over rice.
eason to taste.
Add shrimp, bring back to a simmer
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
Saute
the
onions, pepper, celery and tomatoes in oleo for
2 hours.
Add garlic, let cook for about 10 minutes.\tAdd remaining ingredients, cook uncovered until done.
Cover, let sit
for 15 minutes.
(To make the etouffee go further, add an extra can of mushroom soup.)
Saute onion, celery and bell pepper in oleo.
Add other ingredients, adding shrimp last.
Cook until shrimp are done. Serve over rice.
Adjust thickness by adding more flour or chicken broth, according to your taste.
Use more shrimp, if desired.
Melt margarine in aluminum Dutch oven (don't use iron pot; will cause shrimp to darken).
Season shrimp tails generously with Tony's Creole seasoning or salt and pepper.
Add paprika to margarine; saute shrimp tails about 5 minutes.
Remove shrimp and set aside.
Season shrimp with salt, pepper, cayenne and garlic.
Set aside.
Melt margarine in heavy pot.
Add vegetables and garlic (if using fresh) and cook slowly, uncovered, until onions wilt. Add shrimp.
Simmer 20 minutes.
Dissolve cornstarch in water. Add this to shrimp and then add soup.
Cook 15 minutes, stirring often.
Serve with rice.