Shrimp Etouffee Serves

Name: Shrimp Etouffee Serves
Yield: 4
Cuisine: Fusion
Ingredients: butter, unsalted; onions; celery stalks; garlic cloves; jalapeño pepper; flour; tomatoes, canned; paprika; black pepper; salt; cayenne pepper; shrimp; scallions, spring or green onions; parsley leaves; rice

Submitted by Carrie1001

A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

OUNCES BUTTER, UNSALTED

EACH ONIONS
chopped

EACH CELERY STALKS
finely chopped

EACH GARLIC CLOVES
minced

1 ½

TEASPOON JALAPEÑO PEPPER
minced

TABLESPOONS ALL-PURPOSE FLOUR

OUNCES TOMATOES, CANNED
peeled plum tomatoes chopped, juices reserved

TABLESPOON PAPRIKA
sweet

X BLACK PEPPER
freshly ground *

TEASPOON SALT

X CAYENNE PEPPER *

POUNDS SHRIMP
medium sized, shelled, deveined

EACH SCALLIONS, SPRING OR GREEN ONIONS
chopped

CUP PARSLEY LEAVES
chopped

X RICE
white rice, cooked, for serving *

Directions

In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes. Add the garlic and jalapeno and cook for 2 minutes. Add the flour and cook, stirring constantly, for 5 minutes.

Stir in the tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. Add the shrimp and stir until they curl and turn pink, 2 to 3 minutes. Stir in the scallions and parsley and serve over rice.