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    Shrimp Etouffee


    Source of Recipe


    Bon Appetit "Too Busy to Cook", 1981

    Recipe Link: http://communities.msn.com/recipesfornoncooks/seafood.msnw

    List of Ingredients




    1/2 cup butter

    1/2 cup chili sauce

    1/4 cup chopped onion

    1/4 cup chopped celery

    2 pounds shrimp, shelled, deveined, and seasoned with salt, pepper and cayenne

    1/4 cup dry white wine

    1/4 cup chopped parsley

    2 tablespoons minced shallots

    Freshly cooked rice

    Recipe



    1. Melt butter in large skillet over medium-high heat. Add chili sauce, onion and celery and sauté until vegetables are tender.

    2. Add shrimp and wine and sauté until shrimp loses its transparency, about 5 minutes.

    3. Stir in parsley and shallot. Serve immediately over rice.

    Serves 4
 

 

 

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