Shrimp Etouffã©e #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Cajun, Shrimp | 1 | Servings | |
INGREDIENTS
| 1 | Stick butter, unsalted | |
| 2 | Onions, chopped | |
| 1 | Celery rib, finely chopped | |
| 3 | Garlic cloves, minced | |
| 1 1/2 | t | Jalapeño pepper, minced |
| 2 | T | All-purpose flour |
| 1 | 14 ounces ca italian chopped | |
| tomatoes juices reserved | ||
| 1 | T | Sweet paprika |
| 1/2 | t | Salt |
| 1/2 | t | Black pepper, freshly ground |
| 1 | pn | Cayenne pepper |
| 2 | lb | Medium shrimp, shelled and |
| deveined | ||
| 4 | Scallions, chopped | |
| 1/2 | c | Parsley, chopped |
| 3 | c | Rice, cooked |
INSTRUCTIONS
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 garlic and jalapeño and cook for 2 minutes. Add flour and cook, stirring constantly, for 5 minutes. Stir in tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. Add shrimp and stir until they curl and turn pink, 2-3 minutes. Stir in the scallions and parsley and serve over cooked rice. Posted to recipelu-digest Volume 01 Number 416 by RecipeLu <recipelu@geocities.com> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2256
Calories From Fat: 910
Total Fat: 103.3g
Cholesterol: 1387.1mg
Sodium: 6347.4mg
Potassium: 1861.2mg
Carbohydrates: 182.2g
Fiber: 8.3g
Sugar: 10.8g
Protein: 143.4g