| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Jumbo shrimp; finely chopped (approx. 16) |
| 1/4 |
c |
Flour |
| 1/2 |
c |
Butter |
| 1 |
c |
Onion; chopped |
| 1/2 |
c |
Green pepper; chopped 1/2 cup |
|
|
Celery; chopped |
| 1 |
lg |
Clove garlic; minced 1/4 tsp. |
|
|
Cayenne pepper |
| 1 |
tb |
Lemon juice |
| 1 |
c |
Water |
INSTRUCTIONS
Thaw shrimp and chop. Combine flour and butter in a large saucepan. Cook
over medium heat, stirring, until it turns golden, about 15 to 20 minutes.
Add the onion, green peppers, celery and garlic and saute for 20 minutes.
Add the shrimp and remaining ingredients. Bring to boil and then simmer for
3 to 5 minutes, or until shrimp are tender. Season. Serve over a bed of
rice. Serves 4-6.
Recipe by: From Omaha Steaks Good Life Guide and Cookbook, v. 24 Posted to
MC-Recipe Digest V1 #761 by C4 <c4@groupz.net> on Aug 26, 1997
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