Name: Shrimp Etouffee #2
Ingredients: 1 1/2 tb Shortening; 2 Bell peppers; chopped; 2 Onions; chopped; 1 Rib celery; chopped; 1 Clove garlic; chopped; 2 lb Shrimp; cleaned; 2 tb Tomato paste; Salt & pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	4	Servings

INGREDIENTS

1 1/2	tb	Shortening
2		Bell peppers; chopped
2		Onions; chopped
1		Rib celery; chopped
1		Clove garlic; chopped
2	lb	Shrimp; cleaned
2	tb	Tomato paste
		Salt & pepper to taste

INSTRUCTIONS

Saut. onion, celery, bell pepper and garlic in shortening until tender.
Peel shrimp; toss into vegetable mixture and cook slowly until pink. Add
tomato paste; season to taste and cover. Simmer about 10 minutes, adding a
little water if necessary. Heap over cooked rice.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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