*  Exported from  MasterCook  *
 
                             Shrimp Etouffée #1
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cajun                            Posted To Recipelu
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      stick         butter -- unsalted
    2      medium        onions -- chopped
    1                    celery rib -- finely chopped
    3                    garlic cloves -- minced
    1 1/2  teaspoons     jalapeño pepper -- minced
    2      tablespoons   all-purpose flour
    1      14 ounce      ca italian chopped tomatoes -- juices reserved
    1      tablespoon    sweet paprika
      1/2  teaspoon      salt
      1/2  teaspoon      black pepper -- freshly ground
    1      pinch         cayenne pepper
    2      pounds        medium shrimp -- shelled and
                         -- deveined
    4                    scallions -- chopped
      1/2  cup           parsley -- chopped
    3      cups          rice -- cooked
 
 1. 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.
 
 2. Add garlic and jalapeño and cook for 2 minutes. Add flour and cook, stirring 
 constantly, for 5 minutes.
 
 3. Stir in tomatoes and their juice, the paprika, salt, black pepper and cayenn
 e. Bring to a simmer, cover and cook for 5 minutes.
 
 4. Add shrimp and stir until they curl and turn pink, 2-3 minutes. Stir in the 
 scallions and parsley and serve over cooked rice.
 
 
 By RecipeLu <recipelu@geocities.com> on Dec 30, 1997.
 
 
 
 
 
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