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Shrimp Etouffee Serves
| Ingredients | |||
| 4 | oz | unsalted butter | |
| 2 | each | onions, chopped | |
| 1 | each | celery rib, finely chopped | |
| 3 | each | garlic cloves, minced | |
| 1 1/2 | teaspoon | jalapeno pepper, minced | |
| 2 | tablespoon | flour | |
| 1 | each | can italian peeled tomatoes (14 oz) chopped, juices reserved | |
| 1 | tablespoon | sweet paprika | |
| 1 | pepper, freshly ground | ||
| 1/2 | teaspoon | salt | |
| 1 | cayenne pepper | ||
| 2 | pound | medium shrimp, shelled, deveined | |
| 4 | each | scallions, chopped | |
| 1/2 | cup | parsley, chopped | |
| 1 | white rice, cooked, for serving | ||
Directions: | |||
| 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. Add the garlic and jalapeno and cook for 2 minutes. Add the flour and cook, stirring constantly, for 5 minutes. Stir in the tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. Add the shrimp and stir until they curl and turn pink, 2 to 3 minutes. Stir in the scallions and parsley and serve over rice. | |||
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