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Shrimp Etouffee




Source of Recipe


Marla


List of Ingredients




Shrimp Etouffee

Vegetable oil for frying
6 oz. butter
4 cups chopped onions
2 cups chopped bell pepper
2 cups chopped celery
2 tablespoons garlic
2 pounds medium peeled shrimp
2 teaspoons salt
½ teaspoon cayenne pepper
1 cup plus 2 tablespoons flour
2 cups water
6 tablespoons chopped parsley
½ cup chopped green onions
slices of eggplant
2 beaten eggs
2 cups dried fine bread crumbs
Creole seasoning to taste



Recipe



*Preheat the oil for frying. Melt the butter in large skillet over medium heat.
Add the onions, bell peppers and celery. Sautee 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 four minutes or until the shrimp turn pink. Dissolve 2 tablespoons flour
in the water and add the to the shrimp mixture. Stir until the mixture thickens
slightly. Reduce heat medium-low and simmer for 6-8 minutes, stir occasionally.
Add the parsley and green onions. Stir and cook for 2 minutes more.