For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
o roux, cook stirring often for about 10 minutes.
Pour
epper and celery and saute for a few minutes until tender
all bowl.
Drain shrimp in a colander for at least 15
nd bring to boil; simmer for 4-8 hours, the longer
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
ooked mix.
Add tomatos, shrimp, and seasonings.
Cover and
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.)
ven to 375 degrees. Toss shrimp shells with olive oil and
s the key to good etouffee.
Don't be tempted
nd cook over low heat for about 5 minutes or until
In a 2 quart 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, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Melt margarine in aluminum pot (do not use black iron pot). Season shrimp tails with salt, pepper and paprika, then saute in margarine about 5 minutes.
Remove shrimp.
Add onion, bell pepper and garlic to margarine; saute for at least 10 minutes.
Return shrimp to pot and add 2 cups water and Worcestershire sauce. Simmer for 20 minutes, stirring occasionally.
Check for taste. Add more seasoning if necessary.
Add cornstarch and a small amount of water; stir until thick.
Serve over rice; garnish with parsley.
Split shrimp and season with salt, red pepper and black pepper.
Melt margarine or oil and add onion, celery, bell pepper and garlic.
Cook slowly in uncovered heavy pot until onion is wilted.
Add seasoned shrimp and let simmer, stirring occasionally, for 20 minutes.
Dissolve cornstarch in water and add to mixture.
Cook another 15 minutes, stirring occasionally. Serve over cooked rice.
Serves 4.
Brown onions in oil. Add Creole seasoning, garlic, celery seed, bouillon cubes, shrimp and 2 cups of water.
Cook until shrimp is done.
Add parsley and hot sauce, cook for 10 minutes.
nd reduce to a simmer for 10 to 12 minutes.
Season shrimp with salt and pepper; set aside.
Melt margarine in skillet; add onions, celery and tomato paste.
Cook slowly, uncovered, until onions are wilted.
Dissolve cornstarch in water and add to mixture.
Add shrimp and cook for 20 minutes; serve over rice.
Yield:
8 servings.