b>etouffee stirring occasionally for 45 minutes.
Peel and devein the shrimp
small bowl.
Drain shrimp in a colander for at
he flour.
Add the shrimp, tomatoes and roasted corn. Simmer
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
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.
In microwave-proof bowl, add margarine, onion, celery, garlic and 1/2 cup bell pepper; saute.
Stir.
Cook slowly with top on, stirring often.
Add 1 1/2 cups water, 2 cups
chicken broth and 1 can shrimp bisque.
Cook 20 minutes.
Blend cornstarch with cold water.
Add shrimp.
Cook 15 minutes.
Serve over rice.
Serves 6 or 8.
In a large pan, melt butter.
Saute diced onion until clear. Add shallots, stirring constantly.
Add shrimp soup; heat and stir.
Add shrimp pieces.
Cook until pink.
Serve over rice and Italian or French bread.
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.
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.
In a skillet, melt butter and stir in flour.
Cook, stirring constantly, until this is a rich brown color.
Add vegetables and cook until tender.
Stir in water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes or until shrimp are done. Do not overcook.
Serve over hot rice.
Peel shrimp and devein.
Heat margarine in 3-quart saucepan over medium heat until melted.
Stir in flour.
Cook about 6 minutes, stirring occasionally, until bubbly and brown.
Stir in onion, bell pepper, celery and garlic.
Cook and stir about 5 minutes or until vegetables are crisp-tender.
Stir in shrimp, water, parsley, lemon juice, salt and pepper.
Heat to boiling. Reduce heat.
Simmer, uncovered, about 5 minutes, stirring occasionally, until shrimp are pink.
Serve over rice.
Makes 4 servings.