Quick Shrimp Etouffee
Become a seafood lover with this quick and succulent dish that's easy to make by following this simple recipe.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
cleaned |
|
| 1 | each |
tomatoes
small can |
|
| 4 | each |
garlic
cloves, minced |
|
| ½ | cup |
butter
margarine |
|
| ½ | cup |
parsley leaves
fresh, finely chopped |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
rice
cooked, hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
cleaned |
|
| 1 | each |
tomatoes
small can |
|
| 4 | each |
garlic
cloves, minced |
|
| 118 | ml |
butter
margarine |
|
| 118 | ml |
parsley leaves
fresh, finely chopped |
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
rice
cooked, hot |
*
|
Directions
Blend tomatoes including liquid until fine. In skillet, make roux of flour and butter. Add garlic and continue browning until tender. Add tomatoes, shrimp, salt and pepper. Simmer for 15 to 20 minutes. Add chopped parsley before removing from heat.
Serve over hot fluffy rice.
