| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gma1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
|
Sticks butter; (6 ounces) |
| 4 |
c |
Chopped onions |
| 2 |
c |
Chopped bell peppers |
| 2 |
ts |
Chopped garlic |
| 2 |
c |
Chopped celery |
| 2 |
lb |
Medium shrimp; peeled and deveined |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne |
| 2 |
tb |
Flour |
| 2 |
c |
Water |
| 6 |
tb |
Chopped parsley |
| 1/2 |
c |
Chopped green onions |
INSTRUCTIONS
1. Melt the butter in a large skillet over medium heat. Add the onions,
bell peppers and celery and saute until soft and golden, about 10 minutes.
Add the garlic and cook for 2 minutes. Add the shrimp, salt, and cayenne
and cook for about 4 minutes, or until the shrimp turn pink.
2. Dissolve the flour in the water and add to the shrimp mixture. Stir
until the mixture thickens slightly. Reduce heat to medium-low and simmer
for 6 to 8 minutes, stirring occasionally. Add the parsley and green
onions. Stir and cook for about 2 minutes more.
3. Serve right away
4 to 6 servings
Converted by MC_Buster.
NOTES : This mouth-watering Creole dish is the perfect catalyst for a fun
exciting summer feast.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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